Photo: Swathi Handique
Spicy prawns with aubergine and chickpea curry
17 ingredients
2 hr + 2 hr
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
1152
Calories
55g
Protein
23g
Fat
182g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Naan | 1 piece (90g) | 262 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tbsp vindaloo curry powder
- handful fresh coriander
- 5 tbsp yoghurt
- 2 tbsp vegetable oil
- 16 raw tiger prawns
- 2 aubergines
- 50g/1¾oz cooking salt
- 2 tbsp vegetable oil
- 1 large onion
- 1 heaped tbsp vindaloo curry paste
- 1 small handful curry leaves
- , for deep frying vegetable oil
- 400g/14¼oz canned chopped plum
- 400g/14¼oz canned cooked chickpeas
- 150ml/5¼fl oz water
- 1 small handful fresh coriander
- , to serve naan bread
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes