Sweet & Pungent Vegetable Curry

Source: Diet for a Small Planet
Date tried: April 2, 2013
Yield: 6 servings
Time needed: 30 minutes

Prior preparation needed
Soak and cook beans

This is a thick, sweet curry sauce to serve over rice, bulgur or whatever you please.  I chose to use adzuki beans today.

Soybeans or lima beans would have made a better picture and also allowed the curry flavour to stand out more.  But it is a very good dish whatever the colour of the beans.

Sweet & Pungent Vegetable Curry
2 cups cooked soybeans, kidney beans, lima beans or a mixture with cooking liquid.
2-3 Tbsp. oil
4 carrots, cut diagonally
2 onions, thinly sliced
1 zucchini, sliced
1 Tbsp. hot curry powder (or more if you like)
¼ cup flour
¾ cup raisins
¾ cup cashews
3 Tbsp. mango chutney
3½ cups mixed cooked brown rice and bulgur wheat

Heat oil and sauté carrots, onions and zucchini until onions are translucent,
Add curry powder and flour.  Mix well and sauté 1 minute.
Add beans along with their cooking liquid.
Simmer until carrots are tender but not soft.
Add raisins, cashews and mango chutney.
Add more liquid if necessary, but sauce should be thick.
Simmer until raisins are soft.
Serve over the cooked grains.

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