Vegetable and Cashew Curry & Mustard Mango Chutney

Both recipes are stolen from The Complete Vegetarian Cookbook by Anne Marshall. Deal with it.

Vegetable and Cashew Curry
1 large onion, chopped
1 plump clove garlic, crushed
2 T butter, or margarine, or Olive Oil
5 T good quality korma or medium-strength curry paste
2 carrots, sliced
1 cup coarsely chopped pumpkin
2 potatoes, coarsely chopped
1 3/4 cup (10 fl oz) can coconut milk
14 oz can tomatoes
1 cup green beans or sugar snap peas
10 oz can red kidney beans, rinsed and drained
4 T toasted cashew nuts

Gently fry onion and garlic in butter in a large, heavy based pan until soft and golden. Add curry paste and stir over heat for 1 minute. Add carrots, pumpkin, potatoes, coconut milk and tomatoes and bring to boil, stirring occasionally. Cover and boil slowly for 20-30 minutes until vegetables are tender. Wash and trim green beans and steam until tender-crisp. Stir green beans, kidney beans, and nuts into curry and heat through gently.

Serve accompanied by boiled rice, and mango chutney.

Mustard Mango Chutney
1 small onion, finely chopped
2 tsp mustard seeds
1/4 tsp sunflower oil
2 T sparkling apple juice
2 T rice wine vinegar
1 T brown sugar
2 tsp wholegrain mustard
1 mango, peeled and coarsely chopped
chives for garnish

Gently fry onion and mustard seeds until onion is soft. Add all remaining ingredients, bring to boil then cover and simmer for 15 minutes until thick and pulpy. Leave to cool to room temperature.