Prawn & Aubergine Curry

This is one of the most popular dishes from my series of 20 meals, each taking 20 minutes or less to make!

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
½ 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 of 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 other 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 leftovers, if there are any are delicious too! It will keep in the fridge for 2-3 days.

The garlic crusher I use here is called the Zyliss https://amzn.to/2kBGtdE