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Prawn, coconut & aubergine curry

Prawn, coconut & aubergine curry

By Ella Rodriguez
15’ Prep time
20’ Cook time
35’ Total time
462 Calories
4 Serving

Summary

A quick and easy curry that's packed with flavour. it works brilliantly well with steamed rice or naan breads to soak up the rich depth of flavours in the dish.
Ella Rodriguez 0 Followers

Step by Step

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Step 1

Heat 1 tbsp oil in a large sauté pan and add the diced aubergine. Season and fry for 5 minutes, stirring continuously, until just softened and beginning to turn golden. Remove from the pan with a slotted spoon and set aside.
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Step 2

Add the remaining oil and the onion, season and fry over a medium heat for 3 minutes. Add the garlic, ginger and chilli and fry for 2 minutes. Stir in the spices and fry for a further 1-2 minutes until fragrant.
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Step 3

Pour in the stock and coconut milk, bring to the boil, then reduce the heat and simmer for 2 minutes. Add the aubergine and prawns and cook for 2 minutes, or until the prawns are completely cooked through. Stir in the juice of ½ lime and the spinach, stirring to wilt.
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Step 4

Serve immediately with warm naan bread to mop up the juices and wedges of lime to squeeze over.

Ingredient

  • Ground cumin
    Ground cumin
    1 tsp
  • Red chilli
    Red chilli
    1
  • Limes
    Limes
    2
  • Garlic cloves
    Garlic cloves
    2
  • Vegetable stock
    Vegetable stock
    150 mls
  • Ground coriander
    Ground coriander
    1 tsp
  • Baby spinach
    Baby spinach
    100 grams
  • Aubergine
    Aubergine
    1
  • Ground turmeric
    Ground turmeric
    0.5 tsp
  • Ground ginger
    Ground ginger
    0.5 tsp
  • Coconut milk
    Coconut milk
    250 mls
  • Ginger
    Ginger
    1
  • Large red onions
    Large red onions
    1
  • Vegetable oil
    Vegetable oil
    2 tbsp
  • Naan bread
    Naan bread
    1
  • Extra-large raw prawns
    Extra-large raw prawns
    150 grams

Nutrition Facts

View nutrition facts
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