A quick recipe for a dish with a light and spicy Indian flavour. Easy to make, lactose and gluten free. If you follow a vegan diet or don't like shrimp, you can easily replace them with tofu or diced chicken breast.
Ingredients for 2 portions:
- 1 tablespoon of olive oil
- 1 aubergine cut into 1cm cubes
- 1 sliced green pepper
- 1 small piece of grated ginger
- 1 teaspoon of turmeric
- 2 teaspoons of cumin
- 400g of cherry tomatoes
- 150g of raw shrimps
- 2 tablespoons of lactose-free coconut yogurt
- The juice of one lime
- A handful of chopped coriander
- 2 warm gluten-free roti (Indian bread) or wraps
Preparation:
- Sauté the diced eggplant with the oil and a pinch of salt in a pan with fairly high sides over medium-high heat. After 5 minutes, mix in the chilli pepper, ginger and turmeric and cook for another minute, then add the chopped tomatoes. Cook over low heat for about ten minutes.
- Add the prawns and cook another 3-4 minutes (depending on the size of the prawns, they should be cooked through). Remove from the heat, combine the yogurt, lime juice and coriander and serve with the hot roti.
Each portion:
383 Kcal |9g Fat | 51g Carbs (13g Sugars and 10g Fiber) | 20g Protein
