Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
Estimated cost per serve is 5.86 dollar
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 1tablespoons canola oil
- 1 large onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 5centimeters ginger, peeled and grated
- 1 red chilli, sliced
- 1tablespoons tikka curry paste
- 1 large eggplant, finely diced
- 200grams cherry tomatoes, halved
- 300grams king prawns, cooked, peeled, deveined
- 2 1/3 cup coconut milk, reduced fat
- 100grams spinach
Description
This quick and simple curry has just enough spice and bags of flavour.
Method
Step 1 of 2
Heat the oil in a large pan on a medium high heat and cook the onions for 5 minutes, stir in the chilli, garlic and ginger and cook for 2 minutes. Add the curry paste and eggplant and cook for 3-4 minutes to soften the eggplant, adding a splash of water to loosen.
Step 2 of 2
Tip in the cherry tomatoes, coconut milk and prawns and cook for 3 minutes, stir in the spinach and cook for 1 minute to wilt. Serve immediately.
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