Best 3 Aubergine And Pineapple Curry Recipes
Embark on a culinary journey to the heart of Indian cuisine with our delightful aubergine and pineapple curry recipe. This tantalizing dish is a harmonious blend of tangy pineapple, tender aubergines, and a symphony of aromatic spices. The addition of coconut milk lends a creamy richness, while fresh coriander and mint add a burst of vibrancy. This vegan-friendly curry is a perfect balance of flavors and textures, sure to tantalize your taste buds.
In addition to the main recipe, we also offer variations to cater to different preferences and dietary restrictions. For those who prefer a milder curry, we suggest adjusting the amount of chili powder or using a milder variety, such as Kashmiri chili powder. If you're seeking a gluten-free option, simply substitute regular flour with gluten-free alternatives like rice flour or chickpea flour in the pakora coating. And for those with a nut allergy, feel free to omit the almonds from the korma variation.
Indulge in the diverse flavors of Indian cuisine with our carefully curated collection of recipes, each offering a unique culinary experience. From the tangy tamarind chutney, perfect for complementing savory dishes, to the refreshing cucumber raita, a cooling yogurt-based side dish, and the delectable coconut rice, a fragrant accompaniment that pairs perfectly with curries.
Let your taste buds embark on an unforgettable journey as you explore the vibrant flavors of aubergine and pineapple curry, complemented by an array of delectable side dishes. Prepare to be captivated by the harmonious fusion of tangy, sweet, and savory flavors in every bite.
WEST INDIAN SPICED AUBERGINE CURRY
Make the most of aubergines with this vegan curry. Low in fat yet packed with flavour, you can serve it with rice or roti
Provided by GF member Kish Gandhi
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 12
Steps:
- Mix the dry spices and 1 tsp salt together in a bowl and set aside.
- Slice the aubergine into 1cm rounds, then score both sides of each round with the tip of a sharp knife. Rub with the spice mix until well coated (you should use all of the mix), then transfer to a board. Put 150ml water in the empty spice bowl with the tomato purée, chilli, ginger and sugar. Set aside.
- Heat the oil in a large non-stick frying pan over a medium heat and arrange the aubergine in the pan, overlapping the rounds if needed. Fry for 5 mins on each side, or until golden. Add the liquid mix from the bowl, bring to a simmer, cover and cook for 15-20 mins, turning the aubergine occasionally until it's cooked through. If it seems dry, you may need to add up to 100ml more water to make it saucier. Season.
- Scatter over the spring onions and coriander, and serve with rice, yogurt, roti and lime wedges for squeezing over.
Nutrition Facts : Calories 157 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 4 grams protein, Sodium 2.5 milligram of sodium
ROASTED AUBERGINE & TOMATO CURRY
Slightly sweet with added richness from the coconut milk, this simple vegan curry is a winner. It's also freezable if you need a quick midweek fix
Provided by Chelsie Collins
Categories Dinner, Main course
Time 1h
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the aubergines in a roasting tin with 2 tbsp olive oil, season well and spread out. Roast for 20 mins or until dark golden and soft.
- Heat the remaining oil in an ovenproof pan or flameproof casserole dish and cook the onions over a medium heat for 5-6 mins until softening. Stir in the garlic and spices, for a few mins until the spices release their aromas.
- Tip in the tomatoes, coconut milk and roasted aubergines, and bring to a gentle simmer. Simmer for 20-25 mins, removing the lid for the final 5 mins to thicken the sauce. Add a little seasoning if you like, and a pinch of sugar if it needs it. Stir through most of the coriander. Serve over rice or with chapatis, scattering with the remaining coriander.
Nutrition Facts : Calories 331 calories, Fat 26 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 5 grams protein
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
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
Tips:
- To save time, use pre-cut eggplant and pineapple or purchase them canned.
- If you want a milder curry, use less green chili or omit it altogether.
- You can use any type of cooking oil, but coconut oil is a good choice for a more authentic flavor.
- Serve the curry with rice, naan, or roti.
- For a vegan version of the curry, use vegetable broth instead of chicken broth and omit the yogurt.
Conclusion:
Aubergine and pineapple curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover eggplant and pineapple. The curry is flavorful and satisfying, and it is sure to please everyone at the table.
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