Curried Vegetables with Mango Chutney

By Jaymers

Ingredients

• Veggies:
• 1 tbsp canola oil
• 1 onion, chopped
• 1 tbsp curry powder
• 1 butternut squash peeled seeded and cut into cubes
• 2 rutabagas cut into cubes
• 3 carrots halved lengthwise and cut into pieces
• 2 cups water
• 1 cup canned veggie broth
• 1/2 tsp dried thyme
• 1/2 tsp ground pepper
• 1 lb broccoli cut into florets
• Chutney:
• 2 mangoes
• 1/2 c. firmly packed brown sugar
• 1/2 c cider vinegar
• 1/2 cup raisins
• 1 tbsp fresh grated ginger or 1 tsp ground ginger
• 1/8 tsp ground cinnamon
• 1/4 tsp ground allspice

Preparation

Step 1

Veggies:

1. In a large saucepan over medium heat, heat the oil.

2. Add the onion and curry powder and saute until the onion i soft (5 min).

3. Stir in the squash, rutabaga, carrots, water, broth, thyme, and pepper.

4. Increase heat to high and bring to a boil. reduce to low heat, cover, simmer for 10 min. stir in broccoli, cover, and simmer until veggies tender (about 10 min). serve with chutney.

Chutney:

1. Peel and pit the mangoes and cut the flesh into cubes.

2. In a large saucepan, bring hte mangoes, brown sugar, vinegar, raisins, ginger, cinnamon, and allspice to boil.

3. Reduce heat to low and summer, stirring occasionally, until the mangoes are very tender and the mix has thickened slightly (15 to 20 min).

4. Cool to room temperature. serve with veggies or refrigerate up to 4 days.