Prawn & aubergine curry

• vegetable oil↗1 tsp tsp
• aubergine↗1

  cut into 1cm chunks

• chilli↗1-2 red or green

  sliced

• ginger↗thumb-sized piece of

  grated

• turmeric↗1 tsp tsp
• ground cumin↗2 tsp tsp
• tomatoes↗400g can cherry g

  or chopped tomatoes

• raw prawns↗150g g
• dairy-free coconut yogurt↗2 tbsp tbsp
• lime↗1

  juiced

• coriander½ small bunch of

  chopped

• rotis↗2

  or flatbreads, warmed

Step-by-step instructions

1. 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. 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.