Coconut Red Curry with Chickpeas

• Vegan
• Gluten free

• Produce

  • 1 8-ounce (226 g can Bamboo shoots
  • 1 15-ounce (425 g can Chickpeas
  • 1 cup Eggplant
  • 5 cloves Garlic
  • 2 tbsp Ginger
  • 1 Red bell pepper
  • 2 Shallot

• Canned Goods

  • 3 tbsp (or green curry paste, red
  • 2 14-ounce (414 ml cans Coconut milk, light canned

• Baking & Spices

  • 2 tbsp Coconut sugar
  • 1 heaping tsp Turmeric, ground

• Oils & Vinegars

  • 1 tbsp Coconut oil

Found on minimalistbaker.com

Description

Ingredients

• 1 Tbsp (15 g) coconut oil
• 2 Tbsp (12 g) minced ginger
• 5 cloves garlic, minced (3 Tbsp or 15 g)
• 2 shallot, minced
• optional: 1-2 dried red chili or 1 minced serrano pepper (for heat)
• 3 Tbsp (45 g) red (or green) curry paste (ensure vegan friendliness*)
• 1 red bell pepper, chopped
• 1 cup (82 g) chopped eggplant
• 2 14-ounce (414 ml) cans light coconut milk (canned)
• 1 8-ounce (226 g) can bamboo shoots (rinsed and drained)
• 1 heaping tsp ground turmeric
• 2-3 Tbsp (24-36 g) coconut sugar (plus more to taste)
• 1 15-ounce (425 g) can chickpeas, well rinsed and drained
• optional: 1 cup (145 g) green peas (I prefer frozen)
• optional: fresh basil or cilantro for serving

Directions

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

Nutrition