A flavorful 1-pot red curry with coconut milk, bell pepper, eggplant, bamboo shoots, and chickpeas! Full of plant-based protein and fiber.
Ingredients
1 tbsp
Coconut oil
2 tbsp minced
Ginger root
5 clove(s)
Garlic
(minced ~3 Tbsp)
2 medium shallot(s)
Shallots
(minced)
2 pepper(s)
Red chili pepper (also chile or chilli)
(dried; (optional) or 1 minced serrano pepper per 1-2 red chilies for heat)
3 tbsp
Red curry paste
(or green curry paste)
1 medium pepper(s)
Red bell pepper
(chopped)
1 cup
Eggplant
(chopped)
2 can (13.5oz)
Coconut milk, reduced fat
227 gm
Bamboo shoots
(can; rinsed and drained)
1 tsp
Turmeric, ground
(heaping)
2 tbsp
Coconut sugar
(plus more to taste)
1 can (15oz)
Chickpeas, canned, drained
(well rinsed)
1 cup
Frozen green peas
1 bunch
Basil, fresh
(or cilantro for serving (optional))
Instructions
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.
