PRAWN & AUBERGINE CURRY

Prawn & aubergine curry image

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

Provided by Anna Glover

Time 20m

Number Of Ingredients 12

Previous Next

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

Steps:

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.
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.

Nutrition Facts : Calories 383 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 13 grams sugar, Fiber 10 grams fiber, Protein 20 grams protein, Sodium 1.6 milligram of sodium