Fragrant eggplant curry with cardamom-infused basmati rice, tangy apricot chutney, and cucumber lime raita from At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well by Amy Chaplin

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cider vinegar for apple juice.

  • SugarFree_Vegan on November 08, 2015

    Pg 251 - Aubergine Curry - I used just some regular aubergines that we get in the supermarket as baby ones cost the earth and are hard to find. I also used some passata to bulk out the quantity of tomatoes as I had some in the fridge. A really lovely curry and goes superbly with the sides in the recipe. Tangy Apricot Chutney - This is a great store cupboard chutney that will become a staple for our kitchen. Great with some cheese! Cardamom infused brown basmati rice - you can use regular brown rice (or even easy cook rice) for the recipe it just tastes a little different but equally delicious. Just amend the cooking time according to your produce instructions.

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