INDIAN -- Vegetable Curry

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* Exported from MasterCook *

 

Vegetable Curry

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Indian

 

Amount Measure Ingredient -- Preparation Method

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4 teaspoons butter or margarine -- divided

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.

 

 

 

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Per serving: 118 Calories (kcal); 5g Total Fat; (38% calories from fat); 3g

Protein; 16g Carbohydrate; 10mg Cholesterol; 55mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0