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

1. Heat 1 tablespoon coconut oil in a large saute 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 saute 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.

coconut oil, onion, garlic, fresh ginger, red, ground cumin, ground coriander, garam masala, turmeric, salt, freshly ground black pepper, eggplant, tomatoes, vegetable stock, coconut milk, shrimp, handful baby spinach

Taken from www.epicurious.com/recipes/food/views/simple-shrimp-coconut-and-eggplant-curry (may not work)