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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

John Paul Urizar
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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

Method

1.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).
2.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).
3.Serve eggplant and pineapple curry with steamed rice and grated coconut on the side. Scatter with fried curry leaves.

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