Sweet and Spicy Vegetable Curry



For 2 portions:

1/2 medium aubergine
1/2 small sweet potato
1 medium onion
6 fresh (or dried) apricots
100ml vegetable stock
1 tablespoon corn flour
2 large tomatoes
fresh chillies
for seasoning:
olive oil, salt, pepper, ground turmeric, paprika, cayenne pepper, Garam Masala, spicy curry powder

Preheat the oven to 200°C fan.

Dice the aubergine and peeled sweet potato into large and small chunks, respectively. Place in a large bowl, add two good glugs of olive oil (to coat all chunks) and add some salt and pepper. Season with 1 teaspoon of turmeric, paprika, cayenne pepper (depends on how spicy you want it), Garam masala and curry powder. Place on baking sheets lined with baking parchment for about 20 minutes until crisped up.

For the sauce, heat some neutral oil in a casserole dish. Dice onions and cook until they become translucent. Prep the apricots by removing the stone and cutting into quarters. Add the apricots to the casserole dish and cook for 2 minutes. Add the roasted aubergine and sweet potato and brown a little. Deglaze with the stock and simmer on a medium heat. Blitz the tomatoes with some chilli, salt and pepper in a food processor. Add the tomato sauce to the dish and cook for another 10 minutes.

To thicken the sauce slightly, dissolve corn flour in some water and add to the sauce. Serve with fresh basmati rice, sprinkle with some almonds/hazelnuts and enjoy 🙂

Aubergine Curry with Bulgur and Quinoa

For 2 portions:
1 medium aubergine
1 can chickpeas in water
1 medium onion
250ml chopped tomatoes
3 teaspoons curry powder of your choice (mild/medium/hot)
2-3 teaspoons harissa paste
(1 clove of garlic)
bulgur wheat + quinoa (I bought a mixed pack) or brown rice
 

Cook bulgur and quinoa (or rice) as instructed on the packet.

Wash the aubergine and cut into chunks (relatively large). Heat about 2 tablespoons of olive oil in a pan . Chop the onion (and garlic) into small pieces and cook in the hot olive oil with the curry powder.

Add the aubergine to the pan and cook until it starts to soften. Add the chopped tomatoes and harissa paste.

Drain the chickpeas and rinse until they stop sticking together. Add to the pan and leave to simmer for about 10 minutes.

Serve with bulgur/quinoa/rice.

 

Printable PDF version:
Aubergine Curry with Bulgur and Quinoa