[cooked-sharing]
1 tablespoon coconut oil
1 2-inch thumb (10g) ginger, minced
5 cloves garlic, minced
1 small yellow onion, finely chopped
3 tablespoon (45g) Thai red curry paste
1 (175g) red bell pepper, chopped
1 cup (250g) eggplant, chopped
1 medium zucchini, chopped (or 2 cups cauliflower florets)
2 tablespoon coconut sugar*
1 teaspoon ground turmeric
1 teaspoon salt
1 15 oz (425g) can chickpeas**, rinsed and drained
1 14 oz can (414mL) light or full-fat coconut milk
½ cup water
juice of half a lime
1
In a large pot, heat coconut oil and sauté the ginger and onion on medium heat until fragrant, about 2-3 minutes.
2
Add in minced garlic, curry paste, turmeric (and some dried chilies, if you want a spicier curry) and cook for another minute.
3
Add the vegetables, then the coconut sugar, chickpeas, coconut milk, and water, and cook on medium heat until mixture comes to a boil. Cover and cook on low heat for another 15 minutes, until vegetables are tender.
4
Remove from heat and add in the lime juice. Taste and add more salt, coconut sugar, lime juice, or curry paste as needed.
5
Garnish with cilantro and another squeeze of lime juice, and serve immediately.
Notes
- *Any sugar will work. I use coconut sugar because it's unrefined and has a lower glycemic index/contains trace minerals.
- **You can also substitute cooked lentils or another type of bean.
CategorySandwiches, Burgers, Wraps
Ingredients
1 tablespoon coconut oil
1 2-inch thumb (10g) ginger, minced
5 cloves garlic, minced
1 small yellow onion, finely chopped
3 tablespoon (45g) Thai red curry paste
1 (175g) red bell pepper, chopped
1 cup (250g) eggplant, chopped
1 medium zucchini, chopped (or 2 cups cauliflower florets)
2 tablespoon coconut sugar*
1 teaspoon ground turmeric
1 teaspoon salt
1 15 oz (425g) can chickpeas**, rinsed and drained
1 14 oz can (414mL) light or full-fat coconut milk
½ cup water
juice of half a lime
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