“Quick vegetarian recipe I enjoy. Recipe gotten online quite awhile back, I don't remember the source”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large frying pan over medium heat, heat olive oil; add onion and garlic and saute for approximately 1 to 2 minutes or until soft.
  2. Add potatoes and carrots; cook an additional 5 minutes.
  3. Add curry paste, cumin, curry powder, and cinnamon; cook and stir for 1 minute.
  4. Add chopped tomato, bay leaf, and chicken or vegetable stock; bring to a boil, scraping the bits off the bottom.
  5. Reduce heat to low and simmer approximately 20 minutes, uncovered, stirring occasionally until vegetables are soft.
  6. Add beans, apple, mango chutney, and cornstarch mixture; simmer several minutes longer.
  7. Add bok choy or spinach and stir until wilted.
  8. Season with salt and remove bay leaf.
  9. Remove from heat and serve with white or brown rice.
  10. Pass around plain yogurt and additional chutney for toppings.

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