Prawn & aubergine curry 

The picture above doesn't do this dish justice! Make if for yourself and you will see! This is a simple, tasty curry that is very satisfying, I serve it in a bowl without rice. It is inspired by Amelia Freer. Prawns are low in calories and high in protein. With the vegetables you get plenty of vitamins and minerals. Coconut milk adds a lovely rich creaminess but is high in fat and also contains lots of vitamins and minerals.

This serves 4 people and is ready in 20 mins!

Ingredients:

Coconut oil

1 onion chopped

2 cloves garlic, crushed

5cm piece ginger, grated

1 chilli deseeded and chopped

1 tsp. ground cumin

1 tsp. ground coriander

1/2 tsp. garam masala

1⁄2 tsp. ground turmeric

Salt and pepper

1 aubergine, grated

100g cherry tomatoes, halved

300ml veg stock

250ml coconut milk

400g raw tiger prawns, peeled

Large handful baby spinach

Method:

1. Heat a frying pan to medium heat and add in 1 Tbsp. coconut oil, add the onion, garlic, ginger and chilli and fry for 2-3 mins to soften.
   
2. Stir in the spices and season with pepper and salt, cook for a further 3-4 minutes.
   
3. Add another 1 Tbsp. coconut oil, add the aubergine and sauté for 1-2mins.
   
4. Add in stock and cherry tomatoes and simmer for 5 mins.
   
5. Add in coconut milk and prawns and cook for 3-4 mins until the prawns are cooked through.
   
6. Stir in spinach, allow to wilt and serve.
   

Variations: You could add in most other vegetables, depending on your taste. You could replace the prawns with chicken or another fish if you prefer. It really is delicious and can be very versatile. For a vegan version, replace the prawns with chickpeas.

Serving suggestions: Serve immediately in a bowl with a spoon. You could serve on a bed of wholegrain rice or cauliflower rice.

Storage: Best eaten fresh, but left overs, if there are any are delicious too! It will keep in the fridge for 2-3 days.