Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Mango | 1 cup diced (165g) | 99 |
| Red Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 tsp. butter or margarine, divided
- 2 medium red onions, sliced
- 4 cups eggplant, unpeeled, diced 1/2" cubes
- 4 cups zucchini, sliced
- 2 cups red bell peppers, sliced
- 4 medium garlic cloves, crushed
- 1/2 cup mango chutney
- 1/2 cup flour
- 8 tsp. ground cumin
- 1 1/2 tbsp. curry powder
- 4 cups water
- salt & freshly ground pepper to taste
- =
Directions
Heat 2 tsp. of the butter or margarine in a non-stick skillet on medium heat. Add onions and eggplant and saute 5 minutes. Add zucchini, red bell peppers, and garlic and saute 5 minutes more. Push vegetables to sides of pan and add remaining butter or margarine and the chutney to the cleared center of the pan. Add flour, cumin, and curry powder and mix well. Add water and toss vegetables. Cook until sauce thickens, about 1 minute. Add salt and pepper to taste