Best Vegetable Curry With Mango Chutney Recipes

HI-WIRE HOT VEGETABLE CURRY WITH MANGO SALSA SAMBAL

Hi-Wire Hot Vegetable Curry with Mango Salsa Sambal image

Provided by Robert Irvine : Food Network

Time 1h50m

Yield 6 servings

Number Of Ingredients 34

Ingredients

1 mango, diced small
2 teaspoons diced red onion
2 teaspoons diced red bell pepper
2 teaspoons diced green bell pepper
1 teaspoon chopped chives
1 lemon, juiced
1 1/2 teaspoons honey
1 teaspoon rice wine vinegar
Salt and freshly ground black pepper
2 cups chicken stock
1 cup white rice
1 teaspoon salt
1 tablespoon butter
1 teaspoon dried Italian seasoning or 1/4 teaspoon dried oregano and 1/4 teaspoon dried thyme and 1/2 teaspoon dried parsley
2 tablespoons grapeseed oil
1 large white onion, diced
1 tablespoon Madras curry powder
1/4 cup all-purpose flour
3 cups vegetable stock
1 ounce fresh ginger root (about 1 1/2-inch piece)
2 cloves garlic, lightly crushed with the side of a knife blade and minced
2 carrots, peeled and cut into 1/2-inch slices
1 head cauliflower, separated into florets
1 head broccoli, separated into florets
1 yellow squash, cut into 1/4-inch thick slices
2 zucchini, cut into 1/4-inch thick slices
1 (6- ounce) package edamame (Japanese lima-type beans)
1 (6-ounce) package fresh frozen corn
1 (6-ounce) package frozen okra, defrosted and sliced crosswise into 1/4-inch pieces
2 tablespoons tomato paste
1 (14 to 16-ounce) can chopped tomatoes
1 leek tender white and green parts only, soaked in salt water and agitated to remove grit, sliced on the bias into 1/4-inch thick strips
1 jalapeno pepper, stem and seeds removed and sliced
Salt and freshly ground black pepper

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.

MANGO CHUTNEY CHICKEN CURRY

Mango Chutney Chicken Curry image

My father dreamed up this curry and chutney combination. Now my family cooks it on road trips-in rain and sun, in the mountains, even on the beach. Adjust the curry for taste and heat. -Dina Moreno, Seattle, Washington

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 tablespoon canola oil
1 pound boneless skinless chicken breasts, cubed
1 tablespoon curry powder
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup mango chutney
1/2 cup half-and-half cream

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.

Nutrition Facts : Calories 320 calories, Fat 9g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 558mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 1g fiber), Protein 24g protein.