* 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.
 
 
 
                                     - - - - - - - - - - - - - - - - - - - 
 
 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