Simple Shrimp, Coconut and Eggplant Curry

Ingredients

• •2 tablespoon Coconut oil
• •1 whole onion
• •2 cloves garlic
• •1 piece fresh ginger
• •1 whole chili
• •1 teaspoon ground cumin
• •1 teaspoon ground coriander
• •½ teaspoon garam masala
• •½ teaspoon turmeric
• •1 pinch Sea salt
• •1 pinch black pepper
• •1 whole eggplant
• •¼ pound cherry tomatoes
• •1¼ cups vegetable stock
• •1 cup coconut milk
• •½ pound raw tiger shrimp
• •1 handful baby spinach

Cooking Instructions

1. 1.

   Heat 1 tablespoon coconut oil in a large sauté pan and fry the onion, garlic, ginger and chili 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 medium heat for a further minute or two until fragrant. Transfer the mixture to a mini food processor and blend until smooth, adding a splash of water if necessary to loosen the consistency to a paste.

   5 min

2. 2.

   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 eggplant and sauté for a minute or two, stirring to coat it with the paste, before adding the cherry tomatoes. Pour in the stock, bring to a boil, then reduce the heat and simmer for 10 to 12 minutes.

   15 min

3. 3.

   Add the coconut milk and the shrimp and cook for 3 to 4 minutes, until the shrimp 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.

   5 min