Aubergine and Pineapple Curry

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.

• Ready In: 20 mins
• 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

1. Heat the oil in a deep pot and fry the cumin seeds till they start to sputter.
2. 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).
3. Stir in the pineapple and diced tomato. Take of the heat.
4. Season with salt to taste.
5. Serve with boiled rice and a meat curry.