Mango Vegetable Curry
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INGREDIENTS
- 2 md Red onions; sliced
- 4 c Eggplant; unpeeled, diced
- 4 md Garlic ; crushed
- 1 1/2 tb Curry powder
- 4 c Zucchini; sliced
- 1/3 c Flour
- 2 c Red bell peppers; sliced
- 1/2 c Mango chutney
- Salt & freshly ground pepper
- 8 ts Ground cumin
- 4 c Water
INSTRUCTIONS
In a non-stick skillet on medium heat, water sautee onions and eggplant 5 minutes. Add zucchini, red bell peppers, and garlic and saute 5 minutes more. Push vegetables to sides of pan and add the chutney to the cleared center of the pan. Add flour, cumin, and curry powder and mix well.Add water and toss vegetables. Cook until sauce thickens, about 1 minute. Add salt and pepper to taste. ~Vegetarian Cuisine Posted to fatfree digest by "Ross, Lynne"
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (560g) | ||
| Recipe Makes: 1 servings | ||
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| Calories: 313 | ||
| Calories from Fat: 75 (24%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 8.3g | 11 % | |
| Saturated Fat 0.6g | 3 % | |
| Monounsaturated Fat 4.9g | ||
| Polyunsanturated Fat 1.4g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 227.9mg | 8 % | |
| Potassium 693.2mg | 18 % | |
| Total Carbohydrate 53.9g | 16 % | |
| Dietary Fiber 5.6g | 22 % | |
| Sugars, other 48.3g | ||
| Protein 11.4g | 16 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 313
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