Vegetable Curry With Mango Chutney Recipes

THERMOMIX ® RECIPE

Steps:

• CurryChop garlic and ginger on speed 7 for 3-4 secs, scrape out and set aside (if using fresh chilli, chop with the garlic and ginger) Heat coconut oil on varoma temp for 1 min, then add mustard and fenugreek seeds (and chilli flakes if using), on varoma, 2 mins, speed 2Set timer for 8 mins on 100 degrees for the next 3 stages Add garlic/ginger and curry leaves, 1 min, reverse, speed 1-2 Add onionsand ground spices, 2 mins, reverse, speed 1-2 Add vegetables except corn, 5 mins, reverse speed 1-2 (If the veg are up to the 2 Litre line you have too much) Add remaining ingredients including corn, 100 degrees, 20-25 mins, reverse speed 1Mango ChutneyPlace all ingredients in Thermomix bowlCook on 90 degrees for 6 mins, reverse, speed 1Allow to rest and cool to serve

VEGETABLE CURRY WITH MANGO CHUTNEY

Steps:

• Heat 2 teaspoons of the butter or margarine in a non-stick skillet on medium heat. Add onions and eggplant and saute 5 minutes.
• Add zucchini, red bell peppers, and garlic and saute 5 minutes more.
• Push vegetables to sides of pan and add remaining butter or margarine and the chutney to the cleared center of the pan. Add flour, cumin, and curry powder and mix well.
• Add water and toss vegetables. Cook until sauce thickens, about 1 minute.
• Add salt and pepper to taste.

HI-WIRE HOT VEGETABLE CURRY WITH MANGO SALSA SAMBAL

Steps:

• For the mango salsa, combine mango, onion, red and green bell peppers, chives, lemon juice, honey, vinegar, salt, and pepper in a nonreactive bowl and chill.
• Bring chicken stock to a boil in a medium saucepot. Add rice, salt, butter and Italian seasoning. Return to a boil, cover and let simmer for 20 minutes. Remove pan from heat and let stand for an additional 5 minutes covered before removing lid.
• In a separate large wok or heavy-bottomed saucepan, heat the oil over medium high heat, add the onions and cook until lightly browned, about 5 minutes. Lower the heat to medium, stir in the curry powder and flour to combine with the onions and let cook for about 5 minutes. Stir in the vegetable stock and let cook for 10 minutes to make sure the curry powder begins to lose its grittiness. Then add fresh ginger, garlic, carrots, cauliflower, and broccoli, mix well and cook for 10 minutes.
• Add the zucchini, edamame, corn, okra and tomato paste, tomatoes with their juice, leek, jalapeno, and salt and pepper, to taste. Bring slowly to a boil, then simmer, stirring occasionally, for 10 minutes.
• Place some rice in the middle of a serving dish and spoon vegetable curry over. Top with mango salsa.

CHICKEN CURRY WITH MANGO CHUTNEY

Steps:

• Heat oil in skillet, & brown chicken in oil.
• Remove chicken from skillet, & in same skillet, saute onion, garlic & gingerroot until soft.
• Add curry paste, chicken stock, tomato, salt & pepper, mixing well.
• Return chicken to skillet, then cover & cook over low heat until chicken is cooked through.
• Stir in mincemeat & heavy cream.
• Serve over rice & drizzle with chutney.
• Garnish with cilantro.

MANGO CHUTNEY-CHICKEN CURRY

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, layer chicken, beans, onion and bell pepper. In small bowl, mix 1/2 cup of the water, the cornstarch, curry powder, salt, pepper and chutney; pour into slow cooker.
• Cover; cook on Low heat setting 6 to 7 hours.
• Increase heat setting to High. Stir in peas. Cover; cook 20 to 30 minutes longer or until peas are crisp-tender. Meanwhile, cook rice in remaining 2 cups water as directed on package. Serve chicken mixture over rice.

MANGO CHUTNEY CHICKEN CURRY

Steps:

• In a large skillet, heat oil over medium-high heat; brown chicken. Stir in curry powder, garlic, salt and pepper; cook until aromatic, 1-2 minutes longer., Stir in chutney and cream. Bring to boil. Reduce heat; simmer, uncovered, until chicken is no longer pink, 4-6 minutes, stirring occasionally.