Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Simple Prawn, Coconut and Aubergine Curry

by Amelia Freer from Cook. Nourish. Glow.

This curry from Amelia Freer's Cook. Nourish. Glow. is light, fragrant and better yet made all in one pot. Quick enough to enjoy during the week, but tasty enough for the weekend, too!

From the book


Many of us love a curry, and this is my absolute favourite. It’s rich in flavour but won’t leave you in that post-curry slump. I love this because it’s so simple and everything’s made in one pot – perfect to share or enjoy alone, and I don’t think it needs any rice!

Read more Read less


coconut oil
1 onion, chopped
2 cloves of garlic, finely grated
a thumb-sized piece of fresh ginger, peeled and grated
1 red or green chilli, deseeded (if you like) and finely chopped
1 tsp ground cumin
1 tsp ground coriander
½ tsp garam masala
½ tsp turmeric
sea salt and freshly ground black pepper
1 aubergine, grated or cut into fine julienne
100g cherry tomatoes, cut in half
300ml vegetable stock
250ml coconut milk
200g raw tiger prawns, peeled
a large handful of baby spinach


First, make the spice paste:heat 1 tablespoon of coconut oil in a large sauté pan and fry the onion, garlic, ginger and chilli for 2 to 3 minutes to soften, stirring frequently. Stir in the spices and season well with a pinch of salt and pepper. Continue to fry over a medium heat for a further minute or two until fragrant. Transfer the mixture to a mini food processer and blend until smooth, adding a splash of water if necessary to loosen the consistency to a paste.

Return the pan to the heat and put in another tablespoon of coconut oil. Add the paste and fry for 2 to 3 minutes. Add the aubergine and sauté for a minute or two, stirring to coat it in the paste, before adding the cherry tomatoes. Pour in the stock, bring to the boil, then reduce the heat and simmer gently for 10 to 12 minutes.

Add the coconut milk and the prawns and cook for 3 to 4 minutes, until the prawns are pink and cooked through and the sauce has just thickened. Stir in the spinach, wilt for a minute, then season to taste with salt and pepper. Serve immediately.


Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week