Vegetable Curry

[Guest guest]

Vegetable Curry

 

Serving Size: 4

 

4 teaspoons butter or margarine

2 medium red onions (4 cups) -- sliced

3/4 pound eggplant (4 cups), unpeeled -- cut into 1/2 " dice

2 medium zucchini ( 4 cups) -- sliced

2 medium red bell peppers ( 2 cups) -- sliced

4 medium garlic cloves -- crushed

1/2 cup mango chutney

1/2 cup flour

8 teaspoons ground cumin

1 1/2 tablespoons curry powder

4 cups water

salt & freshly ground pepper to taste

 

Heat 2 tsp. of the butter or margarine in a non-stick skillet on

medium heat.

 

Add onions and eggplant and saute 5 minutes.

 

Add zucchini, red bell peppers, and garlic and saute 5 minutes more.

 

Push vegetables to sides of pan and add remaining butter or margarine

and the chutney to the cleared center of the pan.

 

Add flour, cumin, and curry powder and mix well.

Add water and toss vegetables.

 

Cook until sauce thickens, about 1 minute.

Add salt and pepper to taste.

 

International Vegetarian Union (IVU)