Many of us love a curry, and this is my absolute favourite. It’s rich in flavour but won’t leave you in that post-curry slump. I love this because it’s so simple and everything’s made in one pot – perfect to share or enjoy alone, and I don’t think it needs any rice!
You’ll Need (Serves 4)
- Coconut oil
- 1 onion, chopped
- 2 cloves of garlic, finely grated
- A thumb-sized piece of fresh ginger, peeled and grated
- 1 red or green chilli, deseeded (if you like) and finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon garam masala
- ½ teaspoon turmeric
- Sea salt and freshly ground black pepper
- 1 aubergine, grated or cut into fine julienne
- 100g cherry tomatoes, cut in half
- 300ml vegetable stock
- 250ml coconut milk
- 200g raw tiger prawns, peeled
- A large handful of baby spinach
- 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.
This recipe appears in my book Cook. Nourish. Glow. (photo credit: Susan Bell)