I love this curry because it’s so simple and everything’s made in one pot—perfect to share or enjoy alone, and I don’t think it needs any rice!

　　

Ingredients

Serves 4

　　Coconut oil

　　1 onion, chopped

　　2 cloves garlic, finely grated

　　Thumb-sized piece fresh ginger, peeled and grated

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

　　1 teaspoon ground cumin

　　1 teaspoon ground coriander

　　1/2 teaspoon garam masala

　　1/2 teaspoon turmeric

　　Sea salt

　　Freshly ground black pepper

　　1 eggplant, grated or finely sliced

　　1/4 pound cherry tomatoes, cut in half

　　1 1/4 cups vegetable stock

　　1 cup coconut milk

　　1/2 pound raw tiger shrimp, peeled

　　1 large handful baby spinach

　　

Step 1

Heat 1 tablespoon coconut oil in a large sauté pan and fry the onion, garlic, ginger and chili 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.

　　

Step 2

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 eggplant 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.

　　

Step 3

Add the coconut milk and the shrimp and cook for 3 to 4 minutes, until the shrimp 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.

　　From Cook. Nourish. Glow. © 2016 by Amanda Freer. Buy the full book from HarperCollins or from Amazon.

　　Reprinted with permission from Harper Wave.