I love, love LOVE this dish! It has become a regular in my galley. When we began the “Fix It” diet plan, I started gathering vegetarian recipes and this was the first dinner I prepared, which turned out to be a great one to kick start the transition. It’s very easy to prepare, just a little time consuming to peel and cube the rutabagas and butternut squash. I usually recruit Bill for that task while I prepare the Mango Chutney. 🙂
It is low in calories and fat, delicious, and so filling! The recipe suggests serving it with brown rice, but I prefer quinoa. It fills a large pot and makes great leftovers too.
CURRIED VEGETABLES WITH MANGO CHUTNEY
from “The Mayo Clinic Williams-Sonoma Cookbook”
Preparation: Recipe says 25 minutes. This might be true if the vegetables were already cut up.
Cooking: 30 minutes
1 tablespoon canola oil (I used unrefined, expeller pressed, virgin coconut oil.)
1 onion, chopped
1 tablespoon curry powder
1 butternut squash, about 1 lb (500 g), peeled, seeded, and cut into cubes
2 rutabagas, cut into cubes
3 carrots, halved lengthwise and cut into pieces
2 cups (16 fl oz/500ml) water
1 cup (8 fl oz/250 ml) canned vegetable broth
½ teaspoon dried thyme
½ teaspoon ground pepper
1 lb (500 g) broccoli, cut into florets
6 tablespoons Mango Chutney (recipe follows)
- In a large saucepan over medium heat, heat the oil. Add the onion and curry powder and saute’ until the onion is soft, about 5 minutes.
- Stir in the squash, rutabagas, carrots, water, broth, thyme, and pepper. Increase heat to high and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes.
- Stir in the broccoli, cover, and simmer until the vegetables are tender, 10-12 minutes. (*See my notes below.)
- To serve, mound in a large, shallow bowl. Accompany with the chutney.
Makes: 2 cups (20 oz/625g)
Preparation: 10 minutes
Cooking: 20 minutes
½ cup (3 1/2 oz/105 g) firmly packed brown sugar (I substituted raw honey)
½ cup (4 fl oz/125 ml) cider vinegar
½ cup (3 oz/90g) raisins
1 tablespoon fresh grated ginger or 1 teaspoon ground ginger
⅛ teaspoon ground cinnamon
¼ teaspoon ground allspice
- Peel and pit the mangoes and cut the flesh into cubes. In a large saucepan, bring the mangoes, brown sugar (or honey), vinegar, raisins, ginger, cinnamon, and allspice to a boil. Reduce heat to low and simmer, stirring occasionally, until the mangoes are very tender and the mixture has thickened slightly, 15-20 minutes.
- Cool to room temperature. Serve now, or refrigerate in a tightly covered container for up to 4 days.
This chutney is really good and can be used in a lot of other ways. We like it spooned over oatmeal, for example.
*Unless you’re feeding a crowd you’re going to have leftovers. I love leftovers. But the broccoli doesn’t look or taste so good, so I simply scoop a quantity of the curried vegetables into a smaller pot before adding an adjusted portion of broccoli. Then when I prepare leftovers I just bring to a boil and add broccoli, letting it simmer for about 8 minutes. You can adjust the time depending on whether you like your broccoli firm or a little on the soft side.