Eggplant And Dried Apricot Curry

This is a vegan-friendly curry, which tastes so good when served with some coconut yogurt.  Not only does it taste good with rice, but you can also serve it with some pita bread and enjoy the delicious taste of curry with coconut yogurt.  It is a fairly easy recipe that doesn’t require outstanding cooking skills plus it saves you time in the kitchen


Eggplant And Apricot Curry

This is a vegan dish which goes well with rice or pita bread
CourseMain Course
KeywordVegan Curry
Prep Time30 minutes
Cook Time30 minutes


  • Roasting tray
  • Pot


  • 2 medium eggplants
  • 1 medium bell pepper
  • medium onion
  • 2 cloves garlic
  • can Lentils
  • 1 can Diced tomatoes
  • 1/4 cup dried apricots
  • 2 tsp cumin
  • tsp ground coriander
  • 1 tsp Ground cinamon
  • 1 tsp salt
  • 1/2 tsp black pepper
  • olive oil
  • 1 tube Coconut yoghurt
  • 1/2 lemon
  • handful mint leaves


  • Cut the eggplants into halves , using a baking tray , lay a baking sheet , drizzle olive oil and add salt and pepper and roast for about 15-20 minutes
  • Cut the onion , bell pepper and the dried apricots into smaller dice sizes
  • In a pot , add a teaspoon of olive oil . Add onion and garlic, add cumin ,coriander and cinnamon per specified amount on the ingredients , and fry for a minute(60 seconds )
  • Add 1 can of diced tomatoes , 1 cup of cooked brown lentils , bell pepper and apricots
  • Allow it to cook for 5-6 minutes , adding 1/2 teaspoon of salt and 1 teaspoon black pepper
  • Scrape the inside of the roasted eggplant and then add it to the pot and let it cook for additional 3 minutes
  • Now serve the curry with pita bread , spread a generous amount of coconut yoghurt on the pita bread , add a few chopped mint leaves and then add the curry . Sprinkle half of a lemon juice and serve while still warm.