Coconut Red Curry with Chickpeas
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 3
- 1 red bell pepper chopped
- 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
- 3 tbsp (45 g) red (or green) curry paste (ensure vegan fr
- 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 froze
- optional: fresh basil or cilantro for serving
- Carbohydrate 2.3919 g
- Cholesterol 0 mg
- Fat 0.119 g
- Fiber 0.832999962170919 g
- Protein 0.3927 g
- Saturated Fat 0.01071 g
- Serving Size 1 1 -4 (40g)
- Sodium 1.58666666666667 mg
- Sugar 1.55890003782908 g
- Trans Fat 0.0793333333333333 g
- Calories 12 calories
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.
