- 15 g coconut oil
- 12 g minced ginger
- 15 g garlic, minced (~3 Tbsp as original recipe is written)
- 2 medium shallot, minced
- 1–2 dried red chili (optional // or 1 minced serrano pepper per 1-2 red chilies // for heat)
- 45 g red (or green) curry paste (ensure vegan friendliness*)
- 119 g red bell pepper (chopped)
- 82 g chopped eggplant
- 2 414-ml cans light coconut milk
- 1 226 g can bamboo shoots (rinsed and drained)
- 1 heaping tsp ground turmeric
- 24–36 g coconut sugar (plus more to taste)
- 1 425 g can chickpeas (well rinsed and drained)
- 145 g green peas (I prefer frozen // optional)
- fresh basil or cilantro for serving (optional)
Instructions
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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.
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Add dried chili (optional) and red curry paste. Stir to combine and cook for 1 minute more, stirring frequently.
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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.
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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).
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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.
Serves 4 – taken from Minimalist Baker
Crafts and Life 
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