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