Prawn and Aubergine Curry Parcels

A flavorful prawn and aubergine curry wrapped in griddled aubergine slices and topped with Greek yoghurt.

Dinner Seafood Curry Prawns Aubergine

Estimated Nutrition

Calories

715.4

kcal / serving

715.4 kcal total

Carbs

26.5g

per serving

26.5 g total

Fat

58.2g

per serving

58.2 g total

Protein

24.8g

per serving

24.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

tbsp

Greek Yoghurt

NutsSeeds

0.25

tsp

Turmeric

pinch

Cayenne Pepper

pinch

Chilli Flakes

0.5

tsp

Coriander Seeds

OilsFats

Vegetable Oil

Olive Oil

Seafood

piece

Prawns

cooked, shells off

Vegetables

0.5

piece

Aubergine

finely chopped

piece

Spring Onion

sliced

0.25

tsp

Ginger

ground

200

Cherry Tomatoes

half a tin

slice

Aubergine

cut lengthways

Method

Fry the chopped aubergine, spring onions, and spices in a pan with oil for 5 minutes.

Add cherry tomatoes and prawns then simmer on low heat for 5 minutes.

Stir in the Greek yoghurt and remove the pan from the heat.

Oil the aubergine slices and cook on a hot griddle for 3 minutes per side until charred.

Cut one griddled aubergine slice into four pieces for garnish.

Place the prawn mixture onto the remaining aubergine slices and roll them up.

Plate the parcels and decorate with the reserved aubergine strips.