Directions:
- 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
| 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.
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