Prawn & aubergine curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 tsp vegetable oil
- 1 auberginecut into 1cm chunks
- 1-2 red or green chillisliced
- thumb-sized piece of gingergrated
- 1 tsp turmeric
- 2 tsp ground cumin
- 400g can cherry tomatoesor chopped tomatoes
- 150g raw prawns
- 2 tbsp dairy-free coconut yogurt
- 1 limejuiced
- ½ small bunch of corianderchopped
- 2 rotisor flatbreads, warmed
Nutrition: Per serving
- kcal383low
- 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.
