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. I love to eat pineapple as a fruit but lately have been adding them to my pizzas, chutneys, rice and now this curry.  . 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.

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Ingredients:

• 1 medium aubergine
• 1 tin pineapple chunks 435 gms 
• 2-3 cloves of garlic
• 1 can coconut milk
• 4 tbls my basic curry sauce 
• 1 tbls soy sauce
• 1 tbls crunchy peanut butter 
• 1 tbls sunflower oil
• 1 tsp mustard seeds
• 2 tsps lemon juice

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.

I have eaten pineapples  as a fruit, pizza topping, in jams or desserts but never in a curry so this was a new experience for me.

I usually make the traditional masala stuffed aubergine curry but now will be making this curry more often.

Print Recipe

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

• 1 medium aubergine
• 1 tin pineapple chunks 435 gms 
• 2-3 cloves of garlic
• 1 can coconut milk
• 4 tbls my basic curry sauce 
• 1 tbls dark soy sauce
• 1 tbls crunchy peanut butter 
• 1 tbls sunflower oil
• 1 tsp mustard seeds
• 2 tsps lemon juice

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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