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Prawn & aubergine curry in a wok

Prawn & aubergine curry

A star rating of 4.3 out of 5.29 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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
Nutrition: Per serving
HighlightNutrientUnit
low inkcal383
fat9g
saturates5g
carbs51g
sugars13g
fibre10g
protein20g
salt1.6g
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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

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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Overall rating

A star rating of 4.3 out of 5.29 ratings
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