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Vegetable curry with mango chutney


Over the years we’ve seen curry in all its guises become the country’s most popular take-out grub;  even overtaking the popularity of fish and chips. Not only have curry dishes overtaken our f & c, they have been incorporated into its tradition. But then, so have deep fried Mars bars.

 
I’m surprised that, apart from mulligatawny soup, it has taken us this long to adapt to Indian food, considering we were attempting to run that country for more than 200 years.
 
 
I recall back in the early sixties, my first attempts to cook curry in my Manchester bed-sit -  chicken vindaloo without the spices! Where could you buy such rare items as pimientos, aubergines or chilis in those days? The only hot spice I knew at this time was bottled Tabasco and I thought you coloured rice by adding butter.
 
 
Forty years on, things have changes. Every type of food or ingredient is readily available and we can experiment in the kitchen to our heart’s content. Vegetable curry with mango chutney is one of the simpler, if not altogether authentic examples, which I quite enjoy and I hope that you will also.
 
 
This is a tasty supper served with fluffy, Patna rice and side dishes of chopped onion, tomatoes and unsalted peanuts.
 
Vegetable Curry with Mango Chutney

Ingredients:
2 red onions, sliced
1 red bell pepper, sliced
2 medium sized zucchini, sliced
2 medium sized aubergines, unpeeled, diced half-inch cubes.
4 cups of zucchini, sliced.
4 garlic cloves, crushed.
½ cup of mango chutney.
1/3 cups of flour.
8 tbsp ground cumin.
1 ½ tbls curry powder.
4 cups of water.
Salt and freshly ground pepper,
 
Preparation:
In a non-stick skillet sauté the onions and aubergines for 5 minutes.

Add the sliced zucchini, sliced red bell peppers and garlic and continue frying for a further 5 minutes.

Clear a hole in the middle of the vegetables and the add the chutney, flour, cumin and curry powder and mix thoroughly.

Add the water and toss the vegetables.

Continue cooking for a further minute until the sauce thickens.

Add salt and pepper, to taste.

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