Prawn, coconut & aubergine curry

Name: Prawn, coconut & aubergine curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
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; 150 ml vegetable stock; 250 ml coconut milk; 150 g packs extra-large raw prawns; 2 limes; 100 g baby spinach; 1 Naan bread, to serve

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.

4.5 out of 5 stars(6) Rate this recipe

Serves4
CourseMain meal
Prepare15 mins
Cook20 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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

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