1 orange bell pepper, seeded and cut into thin strips
1 large eggplant, ends trimmed, diced
3 tablespoons red curry paste
1 tablespoon brown sugar
13.5 oz light coconut milk (400 mL)
28 oz diced tomato (790 g)
13.5 oz chickpeas (380 g), drained and rinsed
5 oz baby spinach (140 g)
¼ cup fresh cilantro (10 g), chopped
cooked brown rice, for serving
Nutrition Info
Calories 250
Fat 11g
Carbs 32g
Fiber 8g
Sugar 12g
Protein 7g
How to Make It
1. Step
Melt the coconut oil in a large, high-sided pan over medium heat. Add the onion and cook for 2 minutes, until just beginning to sweat. Add the jalapeño and garlic, and sauté for 1 minute, until just fragrant. Add the bell pepper and eggplant, and cook for 3 minutes, until the eggplant begins to soften.
2. Step
Add the curry paste and brown sugar and stir to coat the vegetables, making sure there are no large clumps of curry paste. Pour in the coconut milk and stir to combine until the milk is stained from the curry paste. Stir the in diced tomatoes and chickpeas, and bring to a gentle simmer for 5 minutes.
3. Step
Once the curry is simmering, add the spinach, half at a time, and stir until wilted. Remove the pan from the heat.
4. Step
Garnish the curry with cilantro and serve over brown rice.
