Prawn, coconut & aubergine curry
Waitrose and Partners

Prawn, coconut & aubergine curry

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.

    • Serves4
    • CourseMain meal
    • Prepare15 mins
    • Cook20 mins
    • Total time35 mins

    Ingredients

    • 2 tbsp Vegetable oil
    • 1 large aubergine, diced into small pieces
    • 1 large red onion, thinly sliced
    • 2 cloves garlic, chopped
    • 1 thumb-sized piece ginger, peeled and finely chopped
    • 1 red chilli, deseeded and finely chopped
    • 1 tsp ground cumin
    • 1 tsp ground coriander
    • ½ tsp ground ginger
    • ½ tsp ground turmeric
    • 150ml vegetable stock
    • 250ml coconut milk
    • 2 x 150g packs extra-large raw prawns
    • 2 limes
    • 100g baby spinach
    • 1 Naan bread, to serve

    Method

    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.

    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.

    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.

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

    Nutritional

    Typical values per serving when made using specific products in recipe

    Energy

    1,935kJ/ 462kcals

    Fat

    20g

    Saturated Fat

    12g

    Carbohydrates

    47g

    Sugars

    9.7g

    Fibre

    7.9g

    Protein

    18g

    Salt

    2.6g