Recipe
Brinjal Potato And Apricot Curry Recipe
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Leonora5 / All my dishes 1 year ago
A tasty vegetable curry. Perfect as a main dish or side on a cold winters night.
Prep:20m Cook:20m Servings:4
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 Leonora5 |
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Fans
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
- 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.
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minitindel 1 year ago said:
Sounds terrific .yummy
five
tink
misslizzi 1 year ago said:
This sounds amazingly flavorful. It's on the top of my list for my next freezing Friday!
juels 1 year ago said:
Yummo! Never made curry with apricots yet, how neat!
lunasea 1 year ago said:
Oooh, sounds so delicious! I love the flavors. Thank you and high 5. :) Vickie
juels 1 year ago said:
I just had to come back to let you know, I made this last night and it was one of the best curries I've ever had! I added a little ground beef to mine(we are a big meat family). Thanks again for a great recipe, I printed it and filed under "my favourites".