Prawn & aubergine curry

Enjoy this vibrant prawn and aubergine curry with flatbreads for a quick and easy midweek meal for two. It’s ideal on busy nights when you’re short on time

  • Prep:2 mins
    Cook:18 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 383
  • fat 9g
  • saturates 5g
  • carbs 51g
  • sugars 13g
  • fibre 10g
  • protein 20g
  • salt 1.6g


  • 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


  1. Heat the oil in a deep frying pan over a medium-high heat, and fry the aubergine with a pinch of salt for 5 mins until lightly golden. Stir in the chilli, ginger, turmeric and cumin, cook for another minute, then pour in the cherry tomatoes. Simmer for 10 mins until thickened. 

  2. Stir in the prawns and simmer for 2-4 mins until pink. Remove from the heat, stir in the coconut yogurt, lime juice and coriander, then serve with the warmed rotis.

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