Aubergine and Pineapple Curry

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Whenever I am shopping, I always like and pickup any recipe leaflets or magazines left for customers to pick up.  This week, Waitrose had a leaflet with this recipe and it looked really interesting.  However, as I started to gather my ingredients together, I realised that I did not have the red curry paste.I still went ahead and made the curry using my basic tomato curry sauce and it tasted really great with rice and chappatis.

Ingredients:

Method:

  1.  Wash and chop the aubergine into chunks.  Heat the oil and add in the mustard seeds.  Once the seeds have popped, add the aubergine chunks and mix well. Now blend the garlic using a garlic press and add to the aubergines. Also add my homemade basic curry sauce and half the coconut milk to the curry.  Mix and cook for 5 minutes.

2.  Now add the rest of the  coconut milk, peanut butter, the pineapple chunks and soy sauce.   Mix well and allow the aubergines and pineapples to soften.

3.  Finally add the lemon juice and allow the curry to simmer for a further 5 minutes.

4. Garnish the curry with coriander and serve it with saffron rice and chappatis.

 

Aubergine and Pineapple Curry

Whenever I am shopping, I always like to pickup any recipe leaflets or magazines left for customers..  This week, Waitrose had a leaflet with this recipe and it looked really interesting.  However, as I started to gather my ingredients together, I realised that I did not have the red curry paste. I still went ahead and made the curry using my basic tomato curry sauce and it tasted really great with rice and chappatis.
Course: curry, Main Course
Cuisine: Indian
Servings: 4
Author: Mina Joshi

Ingredients

Instructions

  • Wash and chop the aubergine into chunks.  Heat the oil and add in the mustard seeds.  Once the seeds have popped, add the aubergine chunks and mix well. Now blend the garlic using a garlic press and add to the aubergines. Also add my homemade basic curry sauce and half the coconut milk to the curry.  Mix and cook for 5 minutes.
  • Now add the rest of the  coconut milk, peanut butter, the pineapple chunks and soy sauce.  Mix well and allow the aubergines and pineapples to soften.
  • Finally add the lemon juice and allow the curry to simmer for a further 5 minutes.
  • Garnish the curry with coriander and serve it with saffron rice and chappatis.

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