Summer Curry with Austrian Apricots, Spinach and Toasted Wholegrain Bread


Summer Curry with Apricots and Wholegrain Bread


Back in Munich, I am having a wonderful time meeting all my friends again. We meet in cafés, go shopping in countryside farmer’s stores and cook comfort food together. Yesterday I made a quick and easy curry for a friend who just came back from a long work day. But instead of grabbing the usual candidates – sweet potatoes (from the US), brown rice (from India) and okra (from Africa) – I looked around Munich’s beautiful Viktualienmarkt for local organic alternatives, and this is what I came up with:


(generously serves 2)

  • 4 little potatoes, scrubbed and diced
  • 2 medium-sized carrots, scrubbed and chopped
  • a large handful of  young spinach leaves, chopped into strips
  • 1 medium-sized parsnip, scrubbed and diced
  • 4 garden tomatoes, diced
  • 8 apricots (Austrian marillen)
  • 100g (Turkish) red lentils
  • 1 large onion
  • 2 garlic cloves
  • 2 T olive oil
  • 1 T porcini powder from the beautiful fresh mushroom stand (alt: vegetable stock)
  • 1 t cinnamon
  • pinch anis, coriander and cumin powder
  • salt to taste
  • 1 1/2 t freshly ground pepper
  • 1/2 liter water (or a little more)
  • 1 wholegrain bun from yummy organic bakery Hofpfisterei


  1. Heat olive oil in a large pot over a medium flame.
  2. Add finely chopped onion and garlic cloves, porcini powder and spices (except salt/pepper) and brown gently.
  3. Add the root veggies in the order of the time they take to become soft: carrots, potatoes, parsnip. Brown for a couple of minutes.
  4. Add lentils, tomatoes and apricots. Cover with water, turn heat dow to low and leave to simmer for 15-20 minutes.
  5. Taste and salt/pepper accordingly.
  6. Stir in the spinach.
  7. Toast the wholegrain bun and
Summer Curry Ingredients

I didn't use the little Hokkaido pumpkin in the end...



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One Response to Summer Curry with Austrian Apricots, Spinach and Toasted Wholegrain Bread

  1. Rosalie Klomp

    I nowadys bake my own wholegrain sour dough bread!
    When will you come and taste it?

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