Name: Coconut Chickpea Red Curry
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tbsp coconut oil; 2 tbsp minced ginger; 5 cloves minced garlic ((~3 tbsp as original recipe is written)); 2 medium shallot (minced); 1.5 null red chilli ((optional // or 1 minced serrano pepper per 1-2 red chilies // for heat)); 3 tbsp red curry paste ((ensure vegan friendliness*)); 1 medium red bell pepper (chopped); 1 cup eggplant (chopped); 2 14-ounce cans light coconut milk; 1 8-ounce can bamboo shoots ((rinsed and drained)); 1 heaping tsp ground turmeric; 2.5 tbsp coconut sugar ((plus more to taste)); 1 15-ounce can chickpeas ((well rinsed and drained)); 1 cup green peas ((I prefer frozen // optional)); null null sea salt (to taste); null null cayenne pepper (for extra heat); null null brown rice; null null white rice; null null cauliflower rice; null null freshly chopped cilantro or basil

Instructions

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1

Heat a large pot over medium heat. Once hot, add the coconut oil (1 tbsp), minced ginger (2 tbsp), minced garlic (5 cloves), and shallot (2 medium). Sauté for 2 minutes or until slightly softened.
2

Add the red chilli (1.5 dried) (optional) and red curry paste (3 tbsp). Stir to combine and cook for 1 minute more, stirring frequently.
3

Add the red bell pepper (1 medium) and chopped eggplant (1 cup) and stir to coat. Then add the cans light coconut milk (2 14-ounce), can bamboo shoots (1 8-ounce), tsp ground turmeric (1 heaping), coconut sugar (2.5 tbsp), and can chickpeas (1 15-ounce). Stir to combine and bring to a simmer over medium heat. Then reduce heat to low and continue cooking (uncovered) for 10 minutes.
4

Taste and adjust flavor as needed, adding [sea salt] for saltiness or [coconut sugar] for sweetness. For more heat, add a bit more [red curry paste] (or a pinch of [cayenne pepper]).
5

Add the green peas (1 cup) (optional), stir, and cook for 5 minutes more. Then serve as is or over [brown rice] (optional), [white rice] (optional), or [cauliflower rice] (optional). Garnish with [freshly chopped cilantro or basil] (optional). Store leftovers covered in the refrigerator up to 3-4 days.