Prawn and Aubergine Curry
with yoghurt drizzle and chilli coriander garnish
Meaty prawns and tender green beans make up the base of this creamy and slightly spiced curry. Topped with fresh chilli, crunchy peanuts and a cooling yoghurt drizzle, this dish can be tailored to all tastes and is sure to have something for everyone.
Tags:
Calorie Smart
•Discovery
•Eat Me First
Allergens:
Crustaceans
•Peanut
•Milk
Total Time35 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
150 grams
Prawns
(Contains Crustaceans)
1 unit(s)
Onion
1 unit(s)
Ginger
2 unit(s)
Garlic
150 grams
Rice
2 unit(s)
Aubergine
20 grams
Peanuts
(Contains Peanut May be present Nuts, Sesame, Cereals containing gluten)
2 sachet(s)
North Indian Style Spice Mix
75 grams
Yoghurt
(Contains Milk)
1 unit(s)
Chilli
1 pack(s)
Passata
5 grams
Coriander
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kJ)2451 kJ
Energy (kcal)586 kcal
Fat9.7 g
of which saturates2.5 g
Carbohydrate97.2 g
of which sugars21.2 g
Dietary Fiber2.2 g
Protein26 g
Cholesterol0 mg
Salt1.81 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
•Pan with Lid
•Pot with Lid
Instructions
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover, and cook for 10 mins.
- Remove the pot from the heat. Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Trim the aubergine, then cut into 2cm pieces. Pop onto a lined baking tray.
- Toss with ½ tsp salt (double for 4p), half the North Indian spice mix and a drizzle of oil. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until the aubergine is soft and golden, 20-25 mins. Turn halfway through.
- Meanwhile, halve, peel and chop the onion into small pieces.
- Halve the chilli and discard the core and seeds. Finely chop.
3
- Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.
- Peel and grate the garlic (or use a garlic press).
- Place a large pan over medium-high heat with a drizzle of oil.
- Add the onion to the pan and fry until softened stirring occasionally, 4-5 mins.
- Then, add the ginger, garlic, remaining North Indian spice and half the chilli (use less if you don't like spice) to the pan. Fry until fragrant, 30 secs.
4
- Pop in the prawns, passata, 2 tbsp water and ½ tsp sugar (double both for 4p).
- Cover and simmer for 5-7 mins.
- Once the prawns are cooked, remove the pan from the heat. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
5
- While the curry simmers, roughly chop the coriander (stalks and all).
- Season the yoghurt to taste with salt and pepper.
- After the aubergine is roasted, stir into the simmering sauce.
- Taste the curry and season with salt, pepper and sugar, if required.
6
- Fluff up the rice with a fork and divide between plates.
- Top with the aubergine prawn curry.
- Drizzle over the yoghurt.
- Finish with a sprinkling of peanuts, coriander, and as much of the remaining chilli as you like.
