Quick Prawn and Aubergine Curry

Name: Quick Prawn and Aubergine Curry
Prep time: 2 min
Cook time: 18 min
Total time: 20 min
Yield: 2
Ingredients: 150 g raw prawns; 1 aubergine, cut into 1 cm chunks; 400 g canned cherry tomatoes or chopped tomatoes; 1-2 red or green chilli, sliced; 1 thumb-sized piece ginger, grated; 1 tsp vegetable oil; 1 tsp turmeric; 2 tsp ground cumin; 2 tbsp dairy-free coconut yogurt; 1 lime juice; 1/2 bunch coriander, chopped; 2 rotis or flatbreads, warmed

This quick prawn and aubergine curry is light, fragrant, and full of warming spice. Tender eggplant simmers with tomatoes, ginger, and cumin before juicy prawns are folded in for an easy weeknight dinner. Serve it with warm rotis for a fast meal that tastes far more indulgent than the effort required.

Servings2 Portions

Prep Time2 Mins

Cook Time18 Mins

Difficulty

Easy

Ingredients

raw prawns
150 g
aubergine, cut into 1 cm chunks
1
canned cherry tomatoes or chopped tomatoes
400 g
red or green chilli, sliced
1
ginger, grated
1 thumb-sized piece
vegetable oil
1 tsp
turmeric
1 tsp
ground cumin
2 tsp
dairy-free coconut yogurt
2 tbsp
lime juice
1
coriander, chopped
0.5 bunch
rotis or flatbreads, warmed
2

Step-by-Step Instructions

Heat the vegetable oil in a deep frying pan over medium-high heat. Add the aubergine with a pinch of salt and cook for 5 minutes, stirring occasionally, until lightly golden and softened. Stir in the sliced chilli, grated ginger, turmeric, and ground cumin, and cook for 1 minute until fragrant. Pour in the tomatoes, then simmer for 10 minutes until the sauce thickens slightly.

Add the raw prawns and simmer for 2 to 4 minutes, or until they turn pink and are cooked through. Remove the pan from the heat, then stir in the coconut yogurt, lime juice, and chopped coriander. Serve immediately with the warmed rotis or flatbreads.

Chef's Tips

If you prefer, swap the aubergine for courgette or use chopped fresh tomatoes when in season. Stir in the coconut yogurt off the heat to keep the sauce smooth and prevent splitting. Leftovers can be refrigerated in an airtight container for up to 1 day, though the prawns are best eaten fresh.