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

  1. 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.

  2. 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.

  3. 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)

Nutritional Details

Each serving provides
  • Energy 1097kj 262kcal 13%
  • Fat 19.1g 27%
  • Saturates 15.6g 78%
  • Sugars 6.8g 8%
  • Salt 0.8g 13%

% of the Reference Intakes

Typical values per 100g: Energy 406kj/97kcal

Each serving provides

9.2g carbohydrate 2.0g fibre 12.2g protein

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