Coconut Red Chickpea Curry
Ingredients
The curry
-
1
Tbsp
coconut oil
-
2
Tbsp
minced ginger
-
5
cloves
garlic, minced
-
2
medium
shallots, minced
-
1-2
dried red chili
optional
-
3
Tbsp
red curry paste
-
1
medium
red bell pepper, chopped
-
1
cup
chopped eggplant
-
2
14-ounce cans
light coconut milk
-
1
8-ounce can
bamboo shoots, rinsed and drained
-
1
heaping tsp
ground turmeric
-
2-3
Tbsp
coconut sugar
-
1
15-ounce can
chickpeas, well rinsed and drained
-
1
cup
green peas, optional
For serving
-
to taste
fresh basil or cilantro
-
to serve
brown rice, white rice, or cauliflower rice
Instructions
- Heat a large pot over medium heat and add coconut oil, ginger, garlic, and shallots, sautéing until softened.
- Add dried chili and red curry paste, stirring to combine and cooking for an additional minute.
- Incorporate the bell pepper and eggplant, stirring to coat, then add coconut milk, bamboo shoots, turmeric, coconut sugar, and chickpeas, stirring to combine.
- Bring the mixture to a simmer, then reduce heat to low and cook uncovered for 10-15 minutes.
- Taste and adjust flavors, adding salt or more coconut sugar as needed.
- Add peas if using, stir, and cook for another 5 minutes.
- Serve as is or over rice, garnished with fresh herbs.
Nutrition Facts (estimated)
Servings
4
Calories
343
Total fat
17.6g
Total carbohydrates
40.2g
Total protein
12.4g
Sodium
66mg
Cholesterol
0mg
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