Prawn & aubergine curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 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
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.
