GF, PES, DF, NF, VO
I seriously could write a cookbook on all the different ways I make curry! This technique is the best if I’m just not in the mood to wash the blender for a curry paste (which, let’s be honest, is most of the time!) and are not in the mood to do loads of dishes. This saucy dish is so creamy, zesty, absolutely bursting with flavour and spice. Bonus- it takes only 15-20 minutes to make too! Bonus #2 - You could make this vegan by omitting the prawn step here and roasting chickpeas with the aubergine/eggplant. Scrumptious!
One Pan South Indian Prawn Curry
Serves 3-4
Ingredients
-2 tbsp rapeseed/coconut oil
-1 aubergine, cubed
-1 lemon, zested
-1 tsp mustard seeds
-1 tsp ground cumin
-1/2 tsp cinnamon
-300g raw king prawns
-1 red onion, diced
-2 garlic cloves, minced
-2 green chilies, diced
-1 knob ginger
-1 can chopped tomatoes
-1 can coconut milk
-100g green beans
-1/2 bag spinach
Method
1. Preheat oven to 220C. Toss the aubergine with 1 tbsp of the oil, lemon zest and a pinch of salt.
2. Heat the remaining oil in a pan, with the cumin, mustard seeds, and cinnamon. Once fragrant add the prawns and sauté until pink. Move the prawns to a bowl and in the same pan (unwashed) add the onion, garlic, ginger and chilli. Cook until onions are translucent, adding water if needed so they don’t burn.
3. Pour in the chopped tomatoes, and cook for 2-3 minutes before adding the coconut milk. Bring to a boil and reduce to a simmer. Add the green beans and cook for about 5 minutes before adding the cooked prawns and aubergine. Allow to cook for another 5-10 minutes and add the spinach allowing it to wilt.
Serve hot with naan, or cardamom rice