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Title: Amelia Freer's Prawn, Coconut & Aubergine Curry
Categories: Seafood, Chilies, Herbs, Vegetables, Greens
Yield: 4 Servings

2 tb Coconut oil
1 lg Onion; chopped
2 cl Garlic; fine grated
1 Thumb fresh ginger; peeled,
- grated
1 Red or green chile; seeded,
- fine chopped
1 ts Ground cumin
1 ts Ground coriander
1/2 ts Garam masala
1/2 ts Turmeric
1 Aubergine; grated
100 g Cherry tomatoes; halved
300 ml Vegetable stock
250 ml Coconut milk
200 g Raw tiger prawns; peeled
lg Handful baby spinach

Heat one tablespoon of the coconut oil in a large sauté
pan and fry the onion, garlic, ginger and chilli for two
to three minutes to soften, stirring frequently. Stir in
the spices and season well with a pinch of sea salt and
freshly ground black pepper. Continue to fry over a
medium heat for a further minute or two until fragrant.

Transfer the mixture to a 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 two to three
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 three
to four 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.

RECIPE FROM: https://www.redonline.co.uk

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