This is a lovely healthy yet thoroughly delicious curry that can be ready in under 30 minutes. If you want to make this a vegetarian dish then add a tin of chickpeas instead of prawns.
The recipe
Prawn, Aubergine & Okra Curry
- Serves 4
Ingredients
SPICES
Method
Preheat the oven to 200 degrees. Drizzle the aubergine with olive oil and season generously. Cook in the oven for 20-25 minutes.
Soften the shallot or onion in oil for 5 minutes before adding the coriander stalks, garlic, ginger and chilli. Season generously.
Add all of the spices (loosen with a little water if necessary) followed by the okra and roasted aubergine. Stir for a minute or two before adding the tomatoes and simmer for 5 minutes. When the okra has softened add the prawns and put a lid on for 2-3 minutes or until the prawns are pink. Sprinkle with coriander leaves and a squeeze of lime. Serve with Indian bread or rice.
https://www.simplyfoodbymandy.co.uk/post/prawn-aubergine-okra-curry
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Preheat the oven to 200 degrees. Drizzle the aubergine with olive oil and season generously. Cook in the oven for 20-25 minutes.
Soften the shallot or onion in oil for 5 minutes before adding the coriander stalks, garlic, ginger and chilli. Season generously.
Add all of the spices (loosen with a little water if necessary) followed by the okra and roasted aubergine. Stir for a minute or two before adding the tomatoes and simmer for 5 minutes. When the okra has softened add the prawns and put a lid on for 2-3 minutes or until the prawns are pink. Sprinkle with coriander leaves and a squeeze of lime. Serve with Indian bread or rice.