Cook, Nourish, Glow by Amelia Freer (Michael Joseph, RRP £20)
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.
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.
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.