Aubergine And Pineapple Curry Recipes

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.

Provided by Brian Holley

Categories Curries

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Aubergine and Pineapple Curry image

Steps:

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.

Nutrition Facts : Calories 289, Fat 15.5, SaturatedFat 4.2, Cholesterol 17.1, Sodium 89.3, Carbohydrate 34.7, Fiber 8.2, Sugar 15.7, Protein 7.5

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

PINEAPPLE CURRY

Provided by Joan Nathan

Categories dinner, quick, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

Pineapple Curry image

Steps:

Pulse the coconut, turmeric, onion, garlic and cumin seeds in a food processor until finely chopped and combined. Set aside.
Heat the coconut oil in a large sauté pan over medium heat. Add the mustard seeds and the curry leaves, and let them cook until the mustard seeds pop, about 3 to 4 minutes.
Add the coconut mixture and 2/3 cup water and cook for about 3 minutes. Then add the pineapple, sugar, salt and another 1/3 cup water, if needed. Continue cooking until the water has almost been absorbed and the pineapple is soft, about 10 minutes. Adjust the seasonings to taste and serve with rice.

Nutrition Facts : @context http, Calories 57, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 3 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 196 milligrams, Sugar 5 grams, TransFat 0 grams

Ingredients

1/2 coconut, grated, or 1 cup unsweetened shredded coconut
1 teaspoon ground turmeric
1 small onion, diced
1 clove garlic, minced
1 teaspoon cumin seeds
2 teaspoons coconut oil
1 teaspoon mustard seeds
3 fresh curry leaves, available online or in specialty shops
1 pineapple, about 1 pound, cut into one-inch chunks
1 teaspoon sugar
1/2 teaspoon salt

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AUBERGINE AND PINEAPPLE CURRY | AUTHENTIC VEGETARIAN AND …

Web Mar 4, 2020 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. …
From givemesomespice.com

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.

Aubergine And Pineapple Curry Recipes

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.

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