Winter News
* Please note: from 28 May - 3 July, The Hydro is closed to the public while we upgrade our existing facilities.

* Take advantage of our 40% winter discount on accommodation prices for packages of 4 nights and more during May, July and August.

Featured Recipe

 

Spinach & Eggplant Curry

Ingredients:

  • 15ml (1tbsp) olive oil
  • 2 garlic cloves, finely chopped
  • 45ml (3tbsp) curry paste
  • 6 tomatoes, quartered
  • 5 eggplants, thinly sliced
  • 45ml (3tbsp) water
  • 200g baby spinach, sliced
  • 60ml Greek-style yoghurt
  • Salt and freshly ground black pepper, to taste


Preparation
:

1. Heat the olive oil in a large pot and gently saute the garlic and onions for about 2 minutes.
2. Stir through the curry paste and continue to cook for 1 minute.
3. Add the tomatoes,  eggplant and water and continue to simmer gently until the eggplant is softened Рit takes about 15 minutes.
4. Add the spinach and cook until it has just wilted.
5. Fold in the yoghurt and season.
Serve immediately.
(Serves 4)