Aubergine and Pineapple Curry

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 tomato, diced
• 4 pineapple rings, cubed (tinned)
• salt

Directions

1. 1

   Heat the oil in a deep pot and fry the cumin seeds till they start to sputter.

2. 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. 3

   Stir in the pineapple and diced tomato. Take of the heat.

4. 4

   Season with salt to taste.

5. 5

   Serve with boiled rice and a meat curry.