← All recipes

Spicy prawns with aubergine and chickpea curry

This Spicy prawns with aubergine and chickpea curry recipe uses Vindaloo Curry Powder and Vegetable Oil. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 tbsp
• 2 tbsp
• 2 tbsp

Method (preview)

1. 1

   Combine all the marinade ingredients in a bowl and mix well.

2. 2

   Add the prepared prawns, cover and marinate in the fridge for about an hour.

3. 3

   Meanwhile, in a large frying pan heat the oil over a high heat.

4. 4

   Fry the onion with the curry paste and curry leaves until the onions are softened, but not browned.

5. 5

   Heat the oil for deep frying in a wide heavy-based pan until a breadcrumb dropped into the oil sizzles and browns (CAUTION: do not leave unattended).

6. 6

   Pat the aubergine dry and wipe off any excess salt.

7. 7

   Add the aubergine cubes to the oil in batches, and fry until golden-brown.

8. 8

   Remove the aubergine from the oil using a slotted spoon and drain on kitchen paper.

9. 9

   Add the fried aubergine cubes, chopped plum tomatoes and chickpeas to the softened onions.

10. 10

    Add the water and simmer for 20-30 minutes, or until reduced and thickened.

11. 11

    Just before serving, remove the prawns from the marinade.

12. 12

    Heat a large griddle pan until smoking hot.

13. 13

    Add the prawns to the pan and cook for 2-3 minutes on both sides, or until cooked through.

14. 14

    Stir the chopped coriander through the curry.

15. 15

    Serve the curry topped with the prawns and with naan bread on the side.