Chickpea Turmeric Stew with Thai Red Curry Coconut Bacon

Preheat the oven to 275 degrees Fahrenheit. Line a baking sheet with parchment paper. Dump the flaked coconut onto the baking sheet.In a small bowl, whisk together the rest of the ingredients, making sure to evenly incorporate the curry paste. Drizzle the mixture over the coconut, and use your hands to toss it to coat. Spread it out in an even layer and place in the oven.Bake for about 20 minutes, stirring every 5 minutes (important!) or until the liquid is absorbed/cooked off and the coconut is evenly browned. Let cool before using. The coconut bacon will keep in an airtight container at room temperature for at least a week.In a saucepan, heat a small drizzle of neutral oil (I used grapeseed oil) over medium heat. When the oil is shimmering, add the shallot with a sprinkle of salt, and stir. Cook for about 2 minutes, or until starting to soften.Add the pepper, garlic, turmeric, and ginger with another sprinkle of salt, and stir. Cook for 5-7 more minutes, stirring occasionally, or until the shallot is soft. Add the curry powder and cook for 1 more minute, stirring frequently.Stir in the coconut milk, water, pineapple juice, soy sauce, and cubed potatoes and sweet potatoes, along with another fat pinch of salt. Bring the mixture to a gentle boil.Once the mixture boils, reduce the heat to a steady simmer and cover the pan. Cook, stirring occasionally, for 15-20 minutes or until the potatoes are cooked through.If desired, use the back of your spoon to mash up some of the potatoes to thicken the stew slightly. Stir in the cooked chickpeas and lime juice and let simmer partially covered for 5-10 more minutes.Add more salt to taste, and serve hot, topped with fresh cilantro or green onion, and the coconut bacon.