simple prawn, coconut
& aubergine curry

one pot

Simple Prawn, Coconut & Aubergine Curry

GLUTEN-FREE, DAIRY-FREE

Many of us love a curry and this is a winner. I think it might possibly be the most popular recipe I have created. Prawns are a great source of quick and easy protein, and, like most shellfish, are also an important source of zinc. I love this recipe because it’s so simple and everything’s made in one pot – perfect to share or enjoy alone.

serves 4

INGREDIENTS

200g raw tiger prawns, peeled
1 onion, chopped
2 cloves of garlic, finely grated
1 thumb-sized piece of fresh ginger, peeled & grated
1 red or green chilli, deseeded (if you like), finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon garam masala
½ teaspoon turmeric
1 aubergine, grated or cut into fine julienne
100g cherry tomatoes, cut in half
300ml vegetable stock
250ml coconut milk
a large handful of baby spinach
sea salt and freshly ground black pepper
coconut oil


STEP-BY-STEP

First, make the spice paste: heat 1 tablespoon of coconut oil in a large sauté pan and fry the onion, garlic, ginger and chilli for 2 to 3 minutes to soften, stirring frequently. Stir in the spices and season well with a pinch of salt and pepper.

Continue to fry over a medium heat for a further minute or two until fragrant. Transfer the mixture to a mini food processer and blend until smooth, adding a splash of water if necessary to loosen the consistency to a paste.

Return the pan to the heat and put in another tablespoon of coconut oil. Add the paste and fry for 2 to 3 minutes. Add the aubergine and sauté for a minute or two, stirring to coat it in the paste, before adding the cherry tomatoes. Pour in the stock, bring to the boil, then reduce the heat and simmer gently for 10 to 12 minutes.Add the coconut milk and the prawns and cook for 3 to 4 minutes, until the prawns are pink and cooked through and the sauce has just thickened. Stir in the spinach, wilt for a minute, then season to taste with salt and pepper. Serve immediately.


INGREDIENTS

200g raw tiger prawns, peeled
1 onion, chopped
2 cloves of garlic, finely grated
1 thumb-sized piece of fresh ginger, peeled & grated
1 red or green chilli, deseeded (if you like), finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon garam masala
½ teaspoon turmeric
1 aubergine, grated or cut into fine julienne
100g cherry tomatoes, cut in half
300ml vegetable stock
250ml coconut milk
a large handful of baby spinach
sea salt and freshly ground black pepper
coconut oil


STEP-BY-STEP

First, make the spice paste: heat 1 tablespoon of coconut oil in a large sauté pan and fry the onion, garlic, ginger and chilli for 2 to 3 minutes to soften, stirring frequently. Stir in the spices and season well with a pinch of salt and pepper.

Continue to fry over a medium heat for a further minute or two until fragrant. Transfer the mixture to a mini food processer and blend until smooth, adding a splash of water if necessary to loosen the consistency to a paste.

Return the pan to the heat and put in another tablespoon of coconut oil. Add the paste and fry for 2 to 3 minutes. Add the aubergine and sauté for a minute or two, stirring to coat it in the paste, before adding the cherry tomatoes. Pour in the stock, bring to the boil, then reduce the heat and simmer gently for 10 to 12 minutes.Add the coconut milk and the prawns and cook for 3 to 4 minutes, until the prawns are pink and cooked through and the sauce has just thickened. Stir in the spinach, wilt for a minute, then season to taste with salt and pepper. Serve immediately.