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Cook, Nourish, Glow by Amelia Freer (Michael Joseph, RRP £20)
Simple prawn, coconut and aubergine curry
Think you can't cook a curry? This is a great place to start
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Ready in 40 minutes
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Cooking time 25 minutes
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Prep time 15 minutes
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Serves 4 people
Ingredients
- 2 tbsp coconut oil
- 1 onion, chopped
- 2 cloves of garlic, finely grated
- 1 thumb-sized piece of fresh ginger, peeled and grated
- 1 red or green chilli, deseeded (if you like) and finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp garam masala
- ½ tsp turmeric
- 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
- 1 large handful of baby spinach
Method
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1
Heat 1 tbsp of the coconut oil in a large pan and fry the onion, garlic, ginger and chilli for 2-3 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 1-2 minutes 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.
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2
Return the pan to the heat and add the remaining coconut oil. Add the paste and fry for 2-3 minutes. Add the aubergine and sauté for 1-2 minutes, 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 10-12 minutes.
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3
Add the coconut milk and prawns and cook for 3-4 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.
Cook, Nourish, Glow by Amelia Freer (Michael Joseph, RRP £20)
