Aubergine and Pineapple Curry Recipe

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Aubergine and Pineapple Curry
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  1. Heat the oil in a deep pot and fry the cumin seeds till they start to sputter.
  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. Stir in the pineapple and diced tomato. Take of the heat.
  4. Season with salt to taste.
  5. Serve with boiled rice and a meat curry.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 214.83 Kcal (899 kJ)
Calories from fat 114.4 Kcal
% Daily Value*
Total Fat 12.71g 20%
Cholesterol 2.45mg 1%
Sodium 87.09mg 4%
Potassium 543.02mg 12%
Total Carbs 20.96g 7%
Sugars 14.23g 57%
Dietary Fiber 3.17g 13%
Protein 5.75g 11%
Vitamin C 61.7mg 103%
Iron 0.8mg 4%
Calcium 183.3mg 18%
Amount Per 100 g
Calories 68.08 Kcal (285 kJ)
Calories from fat 36.25 Kcal
% Daily Value*
Total Fat 4.03g 20%
Cholesterol 0.78mg 1%
Sodium 27.6mg 4%
Potassium 172.07mg 12%
Total Carbs 6.64g 7%
Sugars 4.51g 57%
Dietary Fiber 1.01g 13%
Protein 1.82g 11%
Vitamin C 19.6mg 103%
Iron 0.3mg 4%
Calcium 58.1mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.7
  • 6

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free

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