Vegetable Curry

* Exported from MasterCook *

Vegetable Curry

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Indian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 he
at. Add onions and eggplant and saute 5 minutes. Add zucchini, red bell peppe
rs, 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 powd
er and mix well. Add water and toss vegetables. Cook until sauce thickens, ab
out 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 Pro
tein; 16g Carbohydrate; 10mg Cholesterol; 55mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Ot
her Carbohydrates


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