Aubergine and Pineapple Curry
photo by Brian Holley
- Ready In:
- 20mins
- Ingredients:
- 13
- Serves:
-
4
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
directions
- 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.
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