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.