Description
A vibrant and flavorful prawn and aubergine curry that combines tender aubergine chunks with succulent prawns in a spiced tomato base, finished with creamy coconut yogurt and fresh lime juice. Perfectly paired with warm rotis for a comforting and wholesome meal.
Ingredients
Scale
Vegetables and Aromatics
- 1 aubergine, cut into 1cm chunks
- 1–2 red or green chillies, sliced
- Thumb-sized piece of ginger, grated
- 400g can cherry tomatoes or chopped tomatoes
- ½ small bunch of coriander, chopped
Spices and Oils
- 1 tsp vegetable oil
- 1 tsp turmeric
- 2 tsp ground cumin
- Pinch of salt
Proteins and Dairy Alternatives
- 150g raw prawns
- 2 tbsp dairy-free coconut yogurt
Other
- 1 lime, juiced
- 2 rotis or flatbreads, warmed
Instructions
- Fry Aubergine: Heat the vegetable oil in a deep frying pan over medium-high heat. Add the aubergine pieces with a pinch of salt and fry for about 5 minutes until they turn lightly golden and start to soften.
- Add Spices and Aromatics: Stir in the sliced chilli, grated ginger, turmeric, and ground cumin. Cook everything together for another minute to release the spices’ aromas.
- Simmer with Tomatoes: Pour in the canned cherry tomatoes and reduce the heat slightly. Let the mixture simmer gently for 10 minutes, stirring occasionally, until it thickens into a rich sauce.
- Cook Prawns: Add the raw prawns to the curry and simmer for 2-4 minutes until they turn pink and are cooked through, ensuring not to overcook them for optimal texture.
- Finish and Serve: Remove the pan from the heat. Stir in the dairy-free coconut yogurt, lime juice, and chopped coriander to add creaminess and freshness. Serve the prawn and aubergine curry hot with warmed rotis or flatbreads on the side.
Notes
- You can adjust the number of chillies according to your heat preference.
- Using cherry tomatoes gives a sweeter flavor; regular chopped tomatoes work well too.
- Ensure not to overcook the prawns as they can become tough and rubbery.
- For extra richness, you can add a splash of coconut milk along with the yogurt.
- This curry pairs beautifully with basmati rice if you prefer over rotis.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Keywords: prawn curry,aubergine curry,coconut yogurt curry,quick curry,Indian curry,gluten free curry,seafood curry
