Aubergine and Pineapple Curry

READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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