RCI-SC.001.0020.001

Curried Vegetables with Mango Chutney

Name: Curried Vegetables with Mango Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Buddhist
Ingredients: 2 tbsp ghee; ¼ tbsp grated ginger; 1 tsp fennel; ¼ tsp turmeric; 1 unit onion chopped; ¼ tsp sea salt; ¼ cup peas; 2 cups cabbage (substitutions/additions- broccoli (squash, carrot)); 2 tbsp besan flour; 1 unit blanched tomato; 4 tbsp water; 2 tbsp yogurt; 1 unit cilantro (optional)

Serve this dish with basmati rice and Mango Chutney.

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

ghee
2 tbsp
grated ginger
¼ tbsp
fennel
1 tsp
turmeric
¼ tsp
onion chopped
1 unit
sea salt
¼ tsp
peas
¼ cup
cabbage (substitutions/additions- broccoli
squash, carrot)
2 cups
besan flour
2 tbsp
blanched tomato
1 unit
water
4 tbsp
yogurt
2 tbsp
cilantro (optional)
1 unit

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Curried Vegetables with Mango Chutney

Ingredients

Method

What Makes This Variant Distinct