Brinjal Potato And Apricot Curry |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A tasty vegetable curry. Perfect as a main dish or side on a cold winters night. Ingredients:
45 ml olive oil (3t) |
2 onions, cut into eighths |
2 garlic cloves, crushed |
2 bay leaves |
10 ml curry powder (2t) |
4 large aubergines, diced |
8 baby potatoes, halved |
410 g tomatoes (1 tin) |
8 dried apricots, sliced |
300 ml vegetable stock |
50 g seedless raisins |
25 g slivered almonds |
410 g chickpeas or butter beans, drained (1 tin) |
250 g baby spinach |
30 ml ground coriander |
salt and pepper |
Directions:
1. Heat olive oil in a saucepan over moderate heat.
2. Sauté onions, garlic and bay leaves for 5 minutes.
3. Add curry powder and sauté for a further 3 minutes.
4. Add brinjals, potatoes, tomatoes and their juice, apricots, stock, raisins and almonds.
5. Simmer for 20 minutes.
6. Add chickpeas, spinach and coriander.
7. Cook for 2 minutes or until spinach is wilted and heated through. Season to taste.
8. Serve with rice or couscous.
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