Aubergine (Eggplant) Curry (2)

• 1 green pepper, cut into strips
• 1 lb aubergine, cut into 1-inch strips
• 12 ounces tomatoes, peeled and sliced
• 1 large onion, sliced
• 2 garlic cloves, chopped
• 12 teaspoon ground ginger
• 1 tablespoon oil
• 4 ounces creamed coconut
• 1 tablespoon lemon juice
• 1 teaspoon turmeric
• 12 teaspoon mustard powder
• 14 teaspoon cayenne pepper
• 14 teaspoon salt
• 5 fluid ounces milk

1. Heat the oil in a pan and fry the aubergine strips till light brown in colour and remove from the pan.
2. Add the onion, garlic, ginger and green pepper to the pan and fry for 3 minutes stirring all the time.
3. Now add the coconut cream, lemon juice, turmeric and mustard powder; stir.
4. Add the cooked aubergines, tomatoes, salt, cayenne pepper and the milk, bring to the boil, reduce heat and cook for 10 minutes.

green pepper, aubergine, tomatoes, onion, garlic, ground ginger, oil, coconut, lemon juice, turmeric, mustard powder, cayenne pepper, salt, fluid ounces milk

Taken from www.food.com/recipe/aubergine-eggplant-curry-2-202855 (may not work)