Prawn & aubergine curry
20 min
Prawn & aubergine curry
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
Instructions
2 steps
- 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.
5 min - 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.
2 min
Progress
0 / 2 steps
Nutrition
Per serving (based on 2 servings)
Calories
383cal
Protein
20.0g
Carbs
51.0g
Fat
9.0g
Fiber
10.0g
Sugar
13.0g
Sodium
2mg
