Aubergine and Pineapple Curry

Name: Aubergine and Pineapple Curry
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1 tsp cumin seed; 3 tbsp oil; 1 large onion; 3 garlic cloves; 1 tsp ground ginger; 1 tbsp curry paste; 2 tbsp tomato puree; 2 cup milk; 1 large aubergine; 2 green peppers; 1 large tomatoes; 4 pineapple rings; salt

Aubergine, pineapple rings and tomato puree come together in this South Asian curry, fragrant with cumin and ginger and simmered on the stove. It comes to the table with boiled rice and a meat curry.

20 min · Serves 4 · Medium

Method

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Time: Prep 5 min · Cook 15 min · 20 min total
Difficulty: medium

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. Season with salt to taste. Serve with boiled rice and a meat curry.