Aubergine curry with pineapple. This recipe makes enough for two.


  • Dehydrator


  • 1 Aubergine (250g)
  • 2/3 C fresh peas (100g)
  • 1C broccoli florets (75g)
  • 2 medium tomatoes (175g)
  • 1+1/2 C fresh pineapple chunks.
  • 3/4 C cauliflower florets (75g)

For the marinade

  • 1T lemon juice
  • 2T tamari soy sauce
  • 2T olive oil
  • 2T curry powder
  • 2t Himalayan rock salt

For serving

Curry sauce Spiced mango chutney
aubergine peas broccoli tomato pineapple cauliflowers lemon tamari soy sauce olive oil curry powder himalayan rock salt
Aubergine curry with pineapple

aubergine curry with pineapple

A superb vegetable curry to be served with Curry sauce and Spiced mango chutney.


  • Peel and cube the aubergine.
  • Chop up the tomatoes.
  • Skin the pineapple and chop it into chunks. You need about 1+1/2 C of these.
  • Put all the ingredients into a mixing bowl.
  • Mix the marinade in a pyrex jug and pour it over.
  • Toss everything together until it's all coated with the marinade.


  • Pour onto a dehydrator sheet and dehydrate at or under 46C (115F) for two or three hours.

Serving suggestion


  • Clean the dehydrator sheet.
  • Recycle any waste