Vegetable Curry with Mango Chutney on Brown Rice
This dish was simple to prepare yet made for a really beautiful and satisfying meal.
Ingredients
Vegetable Curry
2 tablespoons coconut oil
1 onion thinly sliced
4 tablespoons curry powder
1 butternut squash, cut into cubes
1 rutabaga, cut into cubes
3 carrots, cut into thick slices
2 cups of water
1 cup of vegetable broth or tomato juice
1/2 teaspoon dried thyme
1/2 teaspoon pepper
salt to taste
dried chili flakes to taste (if using a spicier curry powder you may leave this out)
1 pound broccoli cut into florets
Mango Chutney
4 cups of mango chunks (I used frozen)
1/2 cup apple cider vinegar
1 cup of raisins
1 tablespoon fresh ginger, grated or 1 teaspoon ground
1 tsp cinnamon
1 tsp cardamom
Brown Rice
Follow the cooking directions on the package substituting the water for vegetable broth
I made the chutney first as it was the easiest to prepare. Place all of the ingredients into a pot, bring it to a boil and then bring it to low, cover and cook for about 20 minutes until the mangos are tender. I used frozen mangos. You can cut the mangos smailler if you want a finer size, I left mine as is, the chutney was nice and chunky.
Next prepare the vegetables.
Peel your vegetables, that is the hardest part of this recipe. The handy dandy vegetable peeler and shredder that hubby found is a beast, makes peeling so easy but also ribbons and slices like a champ. I used frozen broccoli which made this recipe even easier.
I hate slicing onions, the peeler made it quick, easy and tear free. A little fan on the counter helps too.
Once all of your vegetables are prepared, you are ready to cook. Place the oil in a large pot (I used an enameled dutch oven) and saute the onion and curry powder together for about 5 minutes.
Add all of the vegetable except the broccoli to the onions, then add the water, vegetable broth and spices, stir and bring to a boil. Once it reaches a boil, turn the heat down and simmer for 10-15 minutes to soften the vegetables, then stir in the broccoli and cook for another 10 minutes.
Serve on the brown rice and garnish with the Mango Chutney.