Red Curry with aubergine, butternut squash and prawns

It was a long weekend; I took part in the Hackathon, a graphic design marathon organised by Cancer research and I was, kind of, locked in a Level 39's sand room with other 50 designer, developers and whatever managers doing our best to bring to life three fundraising projects. Loved every second of it but I am now left drained off my energy.

And the reason is that apart from working under pressure, there was a do-not-bring-your-own-food rule that made the whole experience a tricky one. For 48 hours I was eating chocolates and chips, served in abundance in a table next to us and drinking coffee, red bull and all kinds of juices; I had a hamburger and meat sandwiches for lunch and lasagne with minced meet for dinner and that was it. No salad, no fruits, nothing actually, healthy.

I survived and now I am trying slowly to  go back to my normal eating habits, starting with a hot red curry with vegetables and prawns for dinner.

Ingredients

3 tbsp of red curry paste
3 tbsp of olive oil
2tbsp of garam mashala spice
half a can of chopped tomatoes
1 coconut milk
1 potato diced
1 aubergine diced
1 butternut squach diced
3 shallots chopped
1 red bell pepper
1 garlic clove chopped
150gr pre-cooked prawns
half a lime juice
coriander

After I dice all the vegetables I coat them with a mix of 2 tbsp of olive oil and 1 tbsp of red curry paste and put them in the oven to bake for half an hour. Meanwhile I make the sauce. In a medium heat I heat a tbsp of olive oil and cook the onion for 2  minutes. I add the chopped garlic and some water to avoid burning. When they have soften I will add one or two tbsp of curry paste and some of the coconut milk, the thick part from the top of the can and stir everything together. By this time the vegetables in the oven might be ready. If so, I throw them in the pan with the slices of the red pepper and stir to coat them with the sauce. I will spice them with the garam mashala, add the chopped tomatoes and after a minute the coconut milk. After it comes to a boil, I stir every now and then and leave them simmer for 15 minutes. I will add the prawns and let them cook with the rest for another 5 minutes. In the end i pour in the lime juice and the fresh coriander.