Ingredients

• 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

Instructions

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.
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.
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.