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Sweet Potato, Aubergine & Prawn Curry
This recipe is a great way of packing in loads of veg! You could easily add or substitute the veggies for things you already have in the fridge such as butternut squash, kale, peppers or chickpeas.
For the curry
1 aubergine, cubed
1 sweet potato, cubed
1 red onion, sliced
1 red chilli, deseeded and finely chopped (use 2 if you prefer more heat)
6cm piece of ginger, peeled and grated
4cm piece of fresh turmeric, grated (or 1 tsp of ground turmeric)
2 garlic cloves, peeled and grated
1 tsp ground cumin
1tsp garam masala (optional)
1 tbsp curry powder
1 lime, juiced
1 can chopped tomatoes or passata
1 can low fat coconut milk
1 stick lemongrass
½ bunch coriander, chopped
½ bag of baby spinach (or kale)
300g raw prawns – you could replace this for any white fish (cut into small chunks) and paneer or halloumi if you’re vegetarian.
For the flat breads
175g self-raising flour
½ tsp baking powder
175g natural yogurt
Small handful of coriander, finely chopped
Pinch of salt and pepper
To start, add all the flat bread ingredients to a large mixing bowl. Start mixing with a spoon, then use your hands to bring everything together.
Transfer your flatbread dough to a floured surface and knead for 2-3 minutes.
Put the dough in a flour dusted mixing bowl and cover with a plate. Leave this to one side while you prepare your curry.
Heat 1-2 tsp of coconut oil in a small non-stick pan (on a medium/high heat) and add your chilli, garlic, ginger, turmeric, lemongrass and dried spices. Stir for 1 minute to release the flavours. This is your curry paste.
Transfer this curry paste to a large pot and add your cubed aubergine, sweet potato and sliced onions. Place this pot on a medium/high heat.
Next, add your tinned tomatoes, coconut milk and water.
Give everything a good stir and leave to cook and reduce for at least 20 minutes (giving it a mix every 5 mins or so).
Whilst the curry is reducing, it’s time to finish the flat breads. Tip the dough back out onto a floured surface and cut into 4 equal pieces. Using your hands roll each piece into a ball.
Using a rolling pin, roll each ball out until it’s about 3mm thick.
Heat a little olive oil in a griddle pan and fry your flatbreads on both sides until golden and crisp. Set these aside.
Once the curry has been cooking for 20 minutes, remove the lemongrass and add the spinach and prawns (or fish pieces).
Give everything a good stir and cook for a further 5 minutes, then remove from the heat. Mix in half of your chopped coriander and serve with your flatbreads.
Garnish with the remaining chopped coriander and enjoy!
Be careful, fresh turmeric can leave a yellow stain on your hands and chopping board so wash straight after touching it!