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.
 

 

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