Aubergine And Pineapple Curry Recipes

AUBERGINE AND PINEAPPLE CURRY

Aubergine and Pineapple Curry image

Aubergines cooked in a spiced tomato sauce and sweetened by the use of the pineapple. For a slightly different taste you could also add a couple of tablespoons of dessicated coconut, either way it makes a very good side dish for a meat curry,or, for vegetarians it has it all.

Provided by Brian Holley

Categories Curries

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 teaspoon cumin seed
3 tablespoons oil
1 large onion, sliced
3 garlic cloves, crushed and chopped
1 teaspoon ground ginger
1 tablespoon curry paste
2 tablespoons tomato puree
2 cups milk
1 large aubergine, cubed
2 green peppers, sliced
1 large tomatoes, diced
4 pineapple rings, cubed (tinned)
salt

Steps:

Heat the oil in a deep pot and fry the cumin seeds till they start to sputter.
Add the onions and garlic to the pot and fry for 3 mins, Add the curry paste, stir and add tomato puree and ground ginger . Cook for 2 mins, add the aubergine and green pepper stir to coat in the mixture, add the milk, bring to the boil. Reduce heat, cover pot and simmer for 10 minutes. ( if the mixture thickens too much add tablespoon of water).
Stir in the pineapple and diced tomato. Take of the heat.
Season with salt to taste.
Serve with boiled rice and a meat curry.

Nutrition Facts : Calories 289, Fat 15.5, SaturatedFat 4.2, Cholesterol 17.1, Sodium 89.3, Carbohydrate 34.7, Fiber 8.2, Sugar 15.7, Protein 7.5

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