Dinner

Prawn & Aubergine Curry Recipe

BySophie Carsel January 20, 2026January 20, 2026

Introduction

This prawn and aubergine curry is a vibrant, flavorful dish that combines tender prawns with soft aubergine in a fragrant, spiced tomato sauce. It’s quick to prepare and perfect for a comforting weeknight meal served with warm rotis or flatbreads.

A round pan filled with a rich, orange-red curry containing large shrimp, chunks of eggplant, and slices of red chili spread evenly across the dish. Bright green cilantro leaves are generously sprinkled on top, adding spots of fresh green color against the warm tones of the curry. The pan sits on a white cloth on a white marbled surface with two pieces of white flatbread partially visible on the left side. The overall look is colorful, fresh, and warm, showing a thick, textured sauce with pieces layering naturally inside the pan. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Heat the vegetable oil in a deep frying pan over medium-high heat. Add the aubergine chunks with a pinch of salt and fry for about 5 minutes until they are lightly golden.
Step 2: Stir in the sliced chilli, grated ginger, turmeric, and ground cumin. Cook for another minute to release the spices’ aromas.
Step 3: Pour in the canned cherry or chopped tomatoes. Reduce the heat and simmer the mixture for 10 minutes until it thickens.
Step 4: Add the raw prawns to the pan and cook for 2 to 4 minutes until they turn pink and are cooked through.
Step 5: Remove the pan from the heat. Stir in the dairy-free coconut yogurt, lime juice, and chopped coriander to finish the curry.
Step 6: Serve the prawn and aubergine curry hot, accompanied by the warmed rotis or flatbreads.

Tips & Variations

For extra richness, use full-fat coconut yogurt or add a splash of coconut milk.
If you prefer less heat, reduce the amount of chilli or remove the seeds before slicing.
Swap prawns for cooked chickpeas to make a vegetarian version.
Fresh lime juice added at the end brightens the flavors beautifully—don’t skip it.

Storage

Store any leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of water if the sauce has thickened too much. For best texture, avoid reheating prawns multiple times.

How to Serve

A white round pan filled with a thick orange sauce that has visible pieces of shrimp in light pink with curled shapes, and slices of dark purple eggplant scattered throughout. The dish is topped with fresh green parsley leaves and slices of red chili peppers spread evenly on the surface. The pan rests on a white cloth placed on a white marbled surface, with two pieces of light brown flatbread partially visible on the top left. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen prawns for this curry?

Yes, frozen prawns can be used but make sure to thaw them completely and drain any excess water before adding to the curry to avoid diluting the sauce.

What can I serve instead of rotis?

This curry also pairs well with steamed rice, naan bread, or even couscous if you prefer a different base.

Sophie Carsel