Simple Shrimp, Coconut and Eggplant Curry
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 1 onion, chopped
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- freshly ground black pepper
- sea salt
- 1 cup coconut milk
- coconut oil
- 1/2 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1 large handful baby spinach
- 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 eggplant, grated or finely sliced
- 1/4 pound cherry tomatoes, cut in half
- 1 1/4 cups vegetable stock
- 1/2 pound raw tiger shrimp, peeled
- Carbohydrate 18 g(6%)
- Cholesterol 71 mg(24%)
- Fat 19 g(29%)
- Fiber 6 g(24%)
- Protein 12 g(23%)
- Saturated Fat 16 g(78%)
- Sodium 348 mg(15%)
- Calories 269
Preparation 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. 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. 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.
Preparation 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. 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. 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.
