Name: Eggplant and pineapple curry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2
Ingredients: 50 gm ghee; 1 tsp brown mustard seeds; 6 cardamom pods, bruised; 2 sprigs fresh curry leaves, leaves picked; 2 red shallots, thinly sliced; 3½ tsp Sri Lankan curry powder; 8 small Lebanese eggplants, thickly sliced; 50 gm pea eggplants; 200 gm peeled yellow-fleshed pineapple, sliced; 200 gm snake-beans, trimmed to 15cm lengths; 400 ml canned coconut milk; 150 gm cherry tomatoes, halved; 75 gm grated fresh coconut; Steamed rice and fried curry leaves, to serve

Eggplant and pineapple curry

Perfect for any weather, this eggplant and pineapple curry is warming for the winter months but won't make you sweat during summer.

Generous chunks of eggplant, pineapple, tomatoes, snake beans, and pea eggplants in coconut curry sauce in a black saucepan. — Photo: John Paul Urizar

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Serves 2

Prep

15M

Cook

35M

Total

50M

Getting the timing right while cooking eggplant is crucial for texture. For such an unassuming vegetable, it can be so easy to char into a chewy mess, or bake into cardboard. This recipe takes the guesswork out of the cook time, and leaves you with perfectly soft rounds of eggplant that act like a sponge to absorb the curry sauce, so that each bite is as flavourful as the last.

Ingredients

50 gm ghee

1 tsp brown mustard seeds

6 cardamom pods, bruised

2 sprigs fresh curry leaves, leaves picked

2 red shallots, thinly sliced

3½ tsp Sri Lankan curry powder

8 small Lebanese eggplants, thickly sliced

50 gm pea eggplants

200 gm peeled yellow-fleshed pineapple, sliced

200 gm snake-beans, trimmed to 15cm lengths

400 ml canned coconut milk

150 gm cherry tomatoes, halved

75 gm grated fresh coconut

Steamed rice and fried curry leaves, to serve

Method

Heat ghee in a wok over medium heat until melted and starting to shimmer. Add 1 tsp mustard seeds, cardamom and curry leaves and stir until seeds start to pop (30 seconds). Add shallots and 1 tsp salt; cook, stirring frequently until shallots start to colour (2-3 minutes). Add curry powder and stir until fragrant (2 minutes).

Add eggplants to the wok; and cook turning occasionally until golden (5 minutes). Add pineapple and beans; stir-fry to combine (3 minutes). Add coconut milk; bring to a simmer, reduce heat slightly then cook, covered until tender (8 minutes); add tomatoes and cook until just heated through (2 minutes).

Serve eggplant and pineapple curry with steamed rice and grated coconut on the side. Scatter with fried curry leaves.

Recipe by Jessica Brook Recipe Writer and Food Stylist

Jessica’s culinary journey has covered every corner of the food world as a professionally trained chef, recipe writer, food editor, food consultant and stylist. With over 16 years of experience, Jessica has worked across many of Australia's most prestigious food titles, including Gourmet Traveller, Martha Stewart, Donna Hay, and Vogue Entertaining & Travel. When it comes to food, Jessica's all in. With a genuine passion for flavour and a deep appreciation for its diverse cultural influences, Jessica excels in crafting engaging food stories and creating unique recipes. Her style? Tasteful simplicity that highlights the essence of ingredients and heartfelt cooking. You could say she's a bit of a food fanatic, bringing her own unique touch to every dish she creates, particularly in her contributions to Gourmet Traveller through which her dishes resonate with readers seeking new and inspiring culinary experiences.

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Styling by Steve Pearce

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