Eggplant and pineapple curry

SERVES 2 //PREP TIME 15 MINS // COOK 35 MINS

50 gm ghee

1 tsp brown mustard seeds 6 cardamom pods, bruised

2 sprigs fresh curry leaves, leaves picked

2 red shallots, thinly sliced

31/2 tsp Sri-Lankan curry powder

8 small Lebanese eggplant, thickly sliced

50 gm pea eggplants

200 gm peeled yellow-fleshed pineapple, sliced

200 gm snake beans, trimmed to 15cm lengths

400 ml canned coconut milk

150 gm cherry tomatoes, halved

75 gm grated fresh coconut

Steamed rice and fried curry leaves, to serve

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. ➤