Ingredients
- butter or margarine4 tspdivided
- red onions2 mediumsliced
- Eggplant4 cupsunpeeled, diced 1/2" cubes
- zucchini4 cupssliced
- red bell peppers2 cupssliced
- garlic cloves4 mediumcrushed
- 1/2 cup
- 1/2 cup
- 8 tsp
- 1 1/2 tbsp
- 4 cups
- salt & freshly ground pepper to taste1 unit
Method
1
Heat 2 tsp butter in a large heavy-bottomed pot or Dutch oven over medium-high heat until melted and foaming.
2
Add sliced red onions to the pot and sauté until softened and beginning to caramelize, about 4-5 minutes, stirring occasionally.
3
Stir in crushed garlic cloves and cook for 1 minute until fragrant, then add curry powder and ground cumin, stirring constantly to coat the onions and release the spices' aromas.
1 minutes
4
Sprinkle flour over the spice mixture and stir to create a paste-like base, cooking for 1-2 minutes while stirring to remove the raw flour taste.
5
Pour in the water gradually, stirring constantly to avoid lumps, until a smooth curry base forms.
6
Add diced eggplant and sliced bell peppers to the pot, stirring to combine with the curry base.
7
Heat the remaining 2 tsp butter in a separate skillet over medium heat and add the sliced zucchini, cooking until lightly softened, about 3-4 minutes, then transfer to the pot.
4 minutes
8
Stir in the mango chutney until well incorporated into the curry.
9
Bring the curry to a gentle simmer over medium heat and cook for 12-15 minutes until the eggplant is tender and the flavors have melded.
15 minutes
10
Taste the curry and adjust seasoning with salt and freshly ground pepper as needed.
11
Serve the zucchini curry hot in bowls as a main dish or with rice or flatbread on the side.