Vegetable Curry with Mango Chutney recipe


2 medium red onions, sliced.
4 cups of eggplant, unpeeled, diced half-inch cubes.
4 cups of zucchini, sliced.
2 cups of red bell peppers, sliced.
4 medium garlic cloves, crushed.
½ cup of mango chutney.
1/3 cups of flour.
8 teaspoons of ground cumin.
1 ½ tablespoon of curry powder.
4 cups of water.
Salt and freshly ground pepper, to taste.


In a non-stick skillet over medium heat, sauté the onions and eggplant for 5 minutes.

Add the sliced zucchini, sliced red bell peppers and garlic; then sauté for another 5 minutes.

Push the vegetables to sides of pan and add the chutney to the cleared middle of the pan.

Add the flour, cumin and curry powder and mix thoroughly.

Add the water and toss the vegetables.

Cook for 1 minute or until the sauce thickens.

Add salt and pepper, to taste.

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Published by Starsol