You are here

Vegetable Curry With Chutney

Veggie.Lover's picture
Ingredients
  Vegetable oil 2 Teaspoon
  Ground cumin 1 Teaspoon
  Curry paste 1 Tablespoon
  Onions 2 , chopped
  Potatoes 2 , finely chopped
  Cauliflower 6 1⁄2 Ounce, cut into florets (200 Gram)
  Broccoli 6 1⁄2 Ounce, cut into florets (200 Gram)
  Green beans 5 Ounce, halved (155 Gram)
  Red capsicum 1 , chopped (Pepper)
  Zucchini 2 , chopped (Courgettes)
  Coconut milk 6 1⁄2 Fluid Ounce (200 Milliliter)
  Vegetable stock 6 1⁄2 Fluid Ounce (200 Milliliter)
For rhubarb chutney
  Rhubarb 1 Pound, chopped
  Grated ginger 1 Tablespoon
  Green chili 1 , chopped
  Black mustard seeds 1 Tablespoon
  Brown sugar 4 Ounce (3/4 Cup/125 Gram)
  White vinegar 8 Fluid Ounce (1 Cup/250 Milliliter)
  Currants 2 Ounce (60 Gram)
Directions

1. To make chutney, place rhubarb, ginger, chilli, mustard seeds, sugar, vinegar and currants in a saucepan and cook over a medium heat, stirring occasionally, for 30 minutes or until mixture is soft and pulpy.
2. To make curry, heat oil in a large saucepan, add cumin, curry paste and onions and cook, stirring, for 3 minutes or until onions are soft.
Add potatoes, cauliflower, broccoli, beans, red capsicum (pepper), zucchini (courgettes), coconut milk and stock and bring to the boil. Reduce heat and simmer, stirring occasionally, for 25-35 minutes or until vegetables are tender.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Side Dish
Dish: 
Curry
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy

Rate It

Your rating: None
4.242855
Average: 4.2 (14 votes)