2 aubergines, cut into 2cm cubes
1 heaped tsp curry powder (I use a north Indian mix)
2 onions, sliced
50-100g korma paste
1 tbsp St. Dalfour Apricot preserve
2 tsp stock powder
1 tin of tomatoes
200g red lentils
Leftover Christmas vegetables
Lay the aubergine cubes on a baking tray and sprinkle with heaped tsp curry powder and drizzle with olive oil. Roast in a hot oven for 15 mins until soft.
Soften the onions in a pan then add the korma paste and St. Dalfour Apricot preserve and stir for minute or so.
Add stock powder, water, tinned tomatoes and red lentils. Simmer for 20 mins until lentils softened. Add more water as required
Add in the aubergine and any leftover cooked Christmas vegetables – butternut squash, beans, brussel sprouts, spinach – the choice is yours
Mix together crème fraiche and a spoon of St. Dalfour Apricot preserve.
Serve the curry with basmati rice, a swirl of the fruity crème fraiche and a sprinkling of fresh coriander.