Brinjal, potato and apricot curry

Recipe from: 4/28/1999 12:00:00 AM
Ingredients 16
Servings 4
Time

Ingredients

  • 45
    ml
    olive oil
  • 2
    onions, cut into eighths
  • 2
    garlic cloves, crushed
  • 2
    bay leaves
  • 10
    ml
    curry powder
  • 4
    large aubergines, diced
  • 8
    baby potatoes, halved
  • 410
    g
    tomatoes
  • 8
    dried apricots, sliced
  • 300
    ml
    vegetable stock
  • 50
    g
    seedless raisins
  • 25
    g
    slivered almonds
  • 410
    g
    chickpeas or butter beans, drained
  • 250
    g
    baby spinach
  • 30
    ml
    ground coriander
  • salt and pepper
 

Method

 
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.
 

 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.