Vegetable Curry
A relatively sweet curry for use with vegetables.


4 teaspoons butter or margerine, divided
2 Red Onions, diced (4 cups)
2 Zucchini, sliced (4 cups)
2 Summer Squash (4 cups)
2 Red Bell Peppers, chopped (2 cups)
4 cloves Garlic, crushed
1/2 cup Mango Chutney (preferably not super-sweet)
1/2 cup All-Purpose Flour
8 teaspoons ground Cumin
1 1/2 Tablespoons Curry Powder
4 cups water


Heat 2 teaspoons of the butter in a nonstick frying pan on medium heat.
Add onions and saute 5 minutes.
Add Zucchini, Squash, Peppers, and Garlic. Saute 5 more minutes.
Try to push vegetables to sides of pan and add remaining Butter and Chutney to the center of the frying pan.
Add Cumin, Curry Powder, and Flour. Mix these three ingredients well in the center of the pan. You may not want to add all the flour at once -- it will control how thick the curry is in the end.
Add water and toss vegetables.
Cook until sauce thickens (~one minute. It's pretty amazing)

Serve over rice. Note: the recipe book says to cook rice in Apple Juice. What a stupid idea! It tasted horribly sweet and ruined our entire curry experience.




Vegetarian Dinner In Minutes, p. 76