Coconut Red Curry with Chickpeas

Ingredients

• 1-2 dried red chili (optional // or 1 minced serrano pepper per 1-2 red chilies // for heat)
• 1 medium red bell pepper (chopped)
• 2 14-ounce cans light coconut milk
• 1 heaping tsp ground turmeric
• fresh basil or cilantro for serving (optional)
• Freshly chopped cilantro or basil
• 1 Tbsp coconut oil
• Brown rice, white rice, or cauliflower rice
• 2 medium shallot, minced
• 3 Tbsp red (or green) curry paste (ensure vegan friendliness*)
• 2 Tbsp minced ginger
• 1 8-ounce can bamboo shoots (rinsed and drained)
• 2-3 Tbsp coconut sugar (plus more to taste)
• 5 cloves garlic, minced (~3 Tbsp as original recipe is written)
• 1 15-ounce can chickpeas (well rinsed and drained)
• 1 cup chopped eggplant
• 1 cup green peas (I prefer frozen // optional)

Preparation

1. 1

   Step 1

   Heat a large pot over medium heat. Once hot, add coconut oil, ginger, garlic, and shallot. Sauté for 2-3 minutes or until slightly softened.
2. 2

   Step 2

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

   Step 3

   Add bell pepper and eggplant and stir to coat. Then add coconut milk, bamboo shoots, turmeric, coconut sugar, and chickpeas. Stir to combine and bring to a simmer over medium heat. Then reduce heat to low and continue cooking (uncovered) for 10-15 minutes.
4. 4

   Step 4

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

   Step 5

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

6. Bon appetit!