Is this Simply The Best : Prawn, coconut and aubergine/eggplant curry

Don't know why but images of Tina Turner singing 'Simply The Best' came to mind when I happened upon this recipe idea. One to share I thought ... and it is low carb too ... even better!

So many thanks to 'Homemade' for this 'Simple prawn, coconut and aubergine curry' ... read on and see what you think... I think you may like it!

Ingredients
Serves Four
(9.2g carbs per serving)
2 tbsp coconut oil
1 onion, chopped
2 cloves of garlic, finely grated
A thumb-sized piece of fresh ginger, peeled and grated
1 red or green chilli, deseeded (if you like) and finely chopped
1 tsp ground cumin
1 tsp ground coriander
½ tsp garam masala
½ tsp turmeric
Sea salt and freshly ground black pepper
1 aubergine (eggplant), grated or cut into fine julienne
100g cherry tomatoes, cut in half
300ml vegetable stock
250ml coconut milk
200g raw tiger prawns, peeled
A large handful of baby spinach

Method:

1. First, make the spice paste: heat 1 tbsp of the coconut oil in a large pan and fry the onion, garlic, ginger and chili for 2 to 3 mins to soften, stirring frequently. Stir in the spices and season well with a pinch of salt and pepper. Continue to fry over a medium heat for a further 1-2 mins 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 add the remaining coconut oil. Add the paste and fry for 2-3 mins. Add the aubergine (eggplant) and sauté for 1-2 minutes, stirring to coat it in the paste, before adding the cherry tomatoes. Pour in the stock, bring to the boil, then reduce the heat and simmer gently for 10-12 mins.
3. Add the coconut milk and prawns and cook for 3-4 mins until the prawns 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.

All the best Jan