Mango Vegetable Curry

1. 1

   In a non-stick skillet on medium heat, water sautee onions and eggplant 5 minutes.

2. 2

   Add zucchini, red bell peppers, and garlic and saute 5 minutes more.

3. 3

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

4. 4

   Add flour, cumin, and curry powder and mix well.Add water and toss vegetables.

5. 5

   Cook until sauce thickens, about 1 minute.

6. 6

   Add salt and pepper to taste.

7. 7

   Vegetarian Cuisine

No additional tips available.