Vegetable Curry

    6 rating(s)
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    Heat 2 teaspoon oil in a non-stick skillet over medium heat and add eggplant and onions, and saute for 5 minutes.
    Add bell peppers, zucchini, and garlic, and saute for another 5 minutes.
    Add remaining oil and the chutney a cleared space in the center of the pan. Add flour, curry powder, and cumin, and mix well.
    Add water and stir the mixture. Cook for 1 minute until sauce thickens. Season with salt and pepper.


    4 teaspoon oil
    4 cup (3/4 pound) eggplant, unpeeled & diced into small cubes
    2 medium red onions, sliced
    2 medium red bell peppers, sliced
    2 medium zucchini, sliced
    4 garlic cloves, crushed
    1/2 cup mango chutney
    1/2 cup flour
    1 1/2 tablespoon curry powder
    8 teaspoon ground cumin
    4 cup water
    salt and pepper to taste

    Serving Size


    Prep Time

    15 mins

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      Vegetable Curry

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