Simple Shrimp, Coconut and Eggplant Curry
['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']
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.
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