Good morning on this sunny and beautiful day! I hope you had a good start into the week. We spent our weekend in the beautiful city of Freiburg but of course time just flew by. Now it’s already Monday again and my alarm went off way too early. But since it’s such a nice day will make the best of it. 🙂
Todays recipe for this eggplant curry was in my head for quite some time and I really wanted to combine it with the sweetness of apricots. It tastes wonderful and adding the apricots gives it that extra punch.Eggplants were not always my favourite vegetables until I discovered the world of eggplant curries. The Indian kitchen provides so many different ways of preparation that all taste incredible. I can say now that I really love eggplants and especially paired with rice or chapati (Indian flat bread).
Wishing you all a wonderful day and week!
Eggplant and apricot curry
Ingredients
- 2 medium-sized eggplants, cubed (about 600 grams)
- 1 large onion, chopped
- 1 garlic clove, minced
- 1 cup dry unsulfured apricots, chopped
- 2 medium-sized tomatoes, cubed
- 2 tbsp olive oil
- 1 tsp cumin seeds
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp turmeric
- Salt and black pepper
- 200 ml water
Instructions
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In a large pan heat olive oil. Add cumin seeds, onions and garlic. Fry until translucent.
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Add eggplant, tomatoes and apricots and fry for a couple of minutes. Add the water, cover and let simmer on medium heat for about 10 minutes. Add all spices and simmer for 5 more minutes. Tastes great with some fresh mint and rice.
