Simple Prawns, Coconut and Aubergine Curry

Ingredients for Simple Prawns, Coconut and Aubergine Curry

• Coconut oil

• 1 onion, chopped

• 2 cloves garlic, finely grated

• Thumb-sized piece fresh ginger, peeled and grated

• 1 red or green chilli, deseeded (if you like) and finely chopped

• 1 cucchiaino di cumino macinato

• 1 teaspoon ground coriander

• 1/2 teaspoons garam masala

• 1/2 teaspoons turmeric

• Sale marino

• Pepe nero macinato fresco

• 1 aubergine, grated or finely sliced

• 110g cherry tomatoes, cut in half

• 300ml vegetable stock

• 240ml coconut milk

• 230g raw tiger prawns, peeled

• 1 large handful baby spinach

Heat 1 tablespoon 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 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.

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 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.

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.

Avvertenza

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