Prawn and Aubergine Bhuna
A rich, tomato curry that’s healthy as well as full of flavour with lots of fragrant spices. Part of the Delectish Not So Guilty Pleasures blog series, it’s perfect for a Friday night in.
Ready in 30 minutes, it’s got two of your five a day and it will freeze well too if you like to prepare your meals in advance.
Serve with a spoon of yoghurt and some cauliflower or Basmati rice.
Ingredients
500g aubergine
4 cloves of garlic finely chopped
2 tbsp fresh ginger grated
1-2 green chillies deseeded and finely chopped
2 medium red onions finely sliced
1 tsp turmeric powder
2 tsp chilli powder
2 tsp ground cumin
2 tsp ground coriander
1 tsp garam masala
600g tinned peeled plum tomatoes
400g raw king prawns
3 tbsp rapeseed oil
2 tsp fine sea salt
Freshly ground black pepper
1 handful of chopped coriander
Method
Serves 4
Prep time: 5 mins Cooking time: 30 mins
Pre-heat oven to 220c/200c Fan/Gas Mark 7
Cut the aubergine into 3 cm cubes. Put the aubergine on a baking tray covered in baking parchment. Drizzle over a tablespoon of the rapeseed oil and a teaspoon of fine sea salt and mix around so it coats the aubergine.
Put the aubergine in the oven and roast for 20 minutes.
Next prepare the other curry ingredients. This curry is very quick to cook, so it is worthwhile having everything ready to go.
Chop the garlic and grate the ginger. Slice the onions and chop and deseed the chilli. If you are unsure how many to use, taste a bit of one of the chillies to see how hot it is. Measure out your spices into a small bowl or ramekin. Take the small black vein out of the prawns by slicing carefully down the length of the prawn with a small sharp knife and pulling it out.
When the aubergines have 5 minutes left, heat the oil in a large heavy based pan and add the garlic, ginger and chilli. Cook for 1 minute.
Add the onions and cook for 2 minutes. Add the spices, stir in and cook for another minute.
Pour in the tinned tomatoes and salt and stir so it is all combined. Add a splash of water so it forms a thick sauce. Bring to the boil, add the aubergine and simmer for 5 minutes. Add the prawns and simmer for another 5 minutes until they are just cooked through.
Turn off the heat and squeeze over the lemon juice.
Scatter over chopped coriander and a few extra thinly sliced green chilli if you like a bit of heat.
Serve with Basmati or cauliflower rice and a spoon of natural yoghurt.
Simmer for 10 minutes until the prawns are cooked through
