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.
square dish of mango chutney on paisley fabric
Next prepare the vegetables.
rutabaga, butternut squash, carrots, onion, broccoli & spices on a counter
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.
sliced onions
I hate slicing onions, the peeler made it quick, easy and tear free. A little fan on the counter helps too.
cubed rutabagas, butternut squash and carrot slices in a bowl
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.
onions
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.