Brinjal potato and apricot curry
From leonora5 16 years ago
- 20 minutes to make
- Serves 4
A tasty vegetable curry. Perfect as a main dish or side on a cold winters night.
Ingredients
- 45 ml olive oil (3T) shopping list
- 2 onions, cut into eighths shopping list
- 2 garlic cloves, crushed shopping list
- 2 bay leaves shopping list
- 10 ml curry powder (2t) shopping list
- 4 large aubergines, diced shopping list
- 8 baby potatoes, halved shopping list
- 410 g tomatoes (1 tin) shopping list
- 8 dried apricots, sliced shopping list
- 300 ml vegetable stock shopping list
- 50 g seedless raisins shopping list
- 25 g slivered almonds shopping list
- 410 g chickpeas or butter beans, drained (1 tin) shopping list
- 250 g baby spinach shopping list
- 30 ml ground coriander shopping list
- salt and pepper shopping list
How to make it
- Heat olive oil in a saucepan over moderate heat.
- Sauté onions, garlic and bay leaves for 5 minutes.
- Add curry powder and sauté for a further 3 minutes.
- Add brinjals, potatoes, tomatoes and their juice, apricots, stock, raisins and almonds.
- Simmer for 20 minutes.
- Add chickpeas, spinach and coriander.
- Cook for 2 minutes or until spinach is wilted and heated through. Season to taste.
- Serve with rice or couscous.
People Who Like This Dish 9
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- minitindel THE HEART OF THE WINE COUNTRY, CA
- lisagd Millersville, MD
- capedread Peterborough. Cambridgeshire, GB
- zoetheunicorn Hastings, AU
- juels Clayton, NC
- misslizzi Philadelphia, PA
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The Rating
Reviewed by 6 people-
sounds terrific .yummy
five
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minitindel
in THE HEART OF THE WINE COUNTRY loved it
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This sounds amazingly flavorful. It's on the top of my list for my next freezing Friday!
misslizzi
in Philadelphia loved it
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Yummo! Never made curry with apricots yet, how neat!
juels
in Clayton loved it
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