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Prawn & aubergine curry

Prawn & aubergine curry in a wok

Prawn & aubergine curry

Name: Prawn & aubergine curry
Prep time: 2 min
Cook time: 18 min
Total time: 20 min
Yield: 2
Ingredients: 1 tsp vegetable oil; 1 aubergine cut into 1cm chunks; 1-2 red or green chilli sliced; thumb-sized piece of ginger grated; 1 tsp turmeric; 2 tsp ground cumin; 400g can cherry tomatoes or chopped tomatoes; 150g raw prawns; 2 tbsp dairy-free coconut yogurt; 1 lime juiced; ½ small bunch of coriander chopped; 2 rotis or flatbreads, warmed

Anna Glover

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Serves 2

Easy

Prep: 2 mins

Cook: 18 mins

A star rating of 4.2 out of 5.49 ratingsRate

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Enjoy this vibrant prawn and aubergine curry with flatbreads for a quick and easy midweek meal for two. It’s ideal on busy nights when you’re short on time

Freezable

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Ingredients

Nutrition

Units:

MetricUS

1 tsp vegetable oil
1 aubergine

cut into 1cm chunks
1-2 red or green chilli

sliced
thumb-sized piece of ginger

grated
1 tsp turmeric
2 tsp ground cumin
400g can cherry tomatoes

or chopped tomatoes
150g raw prawns
2 tbsp dairy-free coconut yogurt
1 lime

juiced
½ small bunch of coriander

chopped
2 rotis

or flatbreads, warmed

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Nutrition: Per serving

kcal383

low
fat9g
saturates5g
carbs51g
sugars13g
fibre10g
protein20g
salt1.6g

Method

step 1

Heat the oil in a deep frying pan over a medium-high heat, and fry the aubergine with a pinch of salt for 5 mins until lightly golden. Stir in the chilli, ginger, turmeric and cumin, cook for another minute, then pour in the cherry tomatoes. Simmer for 10 mins until thickened.
step 2

Stir in the prawns and simmer for 2-4 mins until pink. Remove from the heat, stir in the coconut yogurt, lime juice and coriander, then serve with the warmed rotis.

Recipe from Good Food magazine, August 2020

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A star rating of 4.2 out of 5.49 ratings

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