Finely dice onions, seeded peppers and garlic. Sauté everything in the oil. Drain the apricots, reserving the juice. Cut the apricots into large cubes, add to the frying pan with curry and sauté briefly. Add 5 tbsp. apricot juice, briefly let it boil up.
Fill into a sufficiently large bowl and mash finely, cool to lukewarm. Stir in mayo and yogurt. Season with salt and pepper, 1 pinch of sugar, juice of one lemon and cayenne. Serve with pan-fried vegetables.
Tip: Use regular or light yogurt as needed!
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