Cut the aubergine, pepper and pineapple into bite-sized pieces. Trim the mangetout, squeeze the lime and roughly chop the coriander.
Heat a little olive oil or avocado oil in a wide frying pan or saucepan. Toast the red curry paste in it briefly until fragrant.
Add the aubergine and pepper and fry for a few minutes. Pour in the coconut milk and let everything simmer gently for 10–15 min until the aubergine is soft.
Stir in the mangetout and pineapple and cook only briefly so they keep their bite. Season to taste with soy sauce and lime juice.
Finally, fold in the coriander or scatter it straight over the top. Let the curry stand briefly once more.
Serve hot, with extra lime and a little coriander if you like.
Good to know
This curry is warm and creamy and wonderfully fresh at the same time. The gentle sweetness of the pineapple takes the edge off the curry paste's heat without hiding it.
Swaps
Aubergine → broccoli (more vitamin C and folate). Pepper → pak choi (milder, with calcium and folate). Soy sauce → tamari (a usually gluten-free alternative with a similar flavour). Coconut milk → cashew butter with water (a little more protein, with a nutty note).
Allergens
Contains soya from the soy sauce; depending on the curry paste, it may also contain shellfish or fish, so check the label. Adjust the heat for children; in pregnancy, look for pasteurised coconut milk and a clearly labelled curry paste. Contains: gluten (soy sauce).
