Heat the oil in a large pan or wok and fry the onions on a low heat for about 5mins
Once the onions have some colour, turn the heat up to medium, add the carrots and mushrooms and fry for a further 5mins
Push the vegetables aside in the pan and fry the prawns until they start to go pink
Add the water, turn the heat to high, put the lid on and bring to the boil
Switch the heat to low and simmer for 10-15mins or until the vegetables are cooked to your liking
Add the curry cubes, aubergine and frozen peas. Simmer for about 5mins, constantly mixing until the cubes have completely dissolved. You’ll see the sauce get thicker and thicker
If you think the sauce is too thick, add more water a little at a time, mixing constantly
Serve with rice, udon, anything you want!