Coconut Red Curry with Chickpeas

Ingredients:

• 1 tablespoon coconut oil

• 2 tablespoons fresh ginger, minced

• 5 cloves garlic, minced (≈3 tablespoons)

• 2 medium shallots, finely chopped

• 3 tablespoons red curry paste (ensure vegan)

• 1–2 tablespoons Sri Lankan vegan chilli paste (adjust to taste)

• 1 medium red pepper, chopped

• 1 cup chopped aubergine

• 2 tins (14 oz each) light coconut milk

• 1 tin (8 oz) bamboo shoots, drained and rinsed

• 1 teaspoon ground turmeric

• 2–3 tablespoons coconut sugar (or to taste)

• 1 tin (15 oz) chickpeas, drained and rinsed

• Salt, to taste

Step-by-Step Instructions:

1. Sauté the aromatics.
   Heat the coconut oil in a large pan over medium heat. Add the ginger, garlic, and shallots. Cook for 2–3 minutes, stirring, until softened and fragrant.

2. Add curry flavours.
   Stir in the red curry paste and your Sri Lankan vegan chilli paste. Cook for 1 minute to release the flavours.

3. Add the vegetables.
   Toss in the chopped red pepper and aubergine, stirring until coated in the spice mixture.

4. Add coconut milk and seasonings.
   Pour in the coconut milk. Add bamboo shoots, turmeric, coconut sugar, and chickpeas. Stir together and bring to a gentle simmer.

5. Simmer and blend flavours.
   Reduce the heat to low and cook uncovered for 10–15 minutes, stirring occasionally, until the vegetables are tender and the sauce has slightly thickened.

6. Adjust taste.
   Taste your curry and add salt or extra coconut sugar if needed. Add more Sri Lankan vegan chilli paste for extra heat.

7. Serve hot.
   Spoon the curry over rice, quinoa, or cauliflower rice and enjoy immediately.

Tips:

• Firm vegetables like aubergine absorb flavours well, but courgettes or mushrooms can be used as substitutes.