Pinapple and brinjal 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 tomatoes, diced

• 4 pineapple rings, cubed (tinned)

• salt

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.