Ingredients
1tbspcoconut oil
1red onion,thinly sliced
1medium jalapeño,seeded and finely chopped
3garlic cloves,minced
1orange bell pepper,seeded, cut into thin strips
1large eggplant,ends trimmed, diced
3tbspred curry paste
1tbspbrown sugar
13.5ozlight coconut milk
28ozdiced tomato
13.5ozchickpeas,drained and rinsed
5ozbaby spinach
¼cupfresh cilantro,chopped
brown rice,cooked, for serving
Preparation
Melt the coconut oil in a large, high-sided pan over medium heat.
Add the onion, then cook for 2 minutes, until just beginning to sweat. Add the jalapeño and garlic, then sauté for 1 minute, until just fragrant.
Add the bell pepper and eggplant, then cook for 3 minutes, until the eggplant begins to soften.
Add the curry paste and brown sugar, then stir to coat the vegetables, making sure there are no large clumps of curry paste.
Pour in the coconut milk, then stir to combine until the milk is stained from the curry paste.
Stir the in diced tomatoes and chickpeas, then bring to a gentle simmer for 5 minutes.
Once the curry is simmering, add the spinach, half at a time, then stir until wilted. Remove the pan from the heat.
Garnish the curry with cilantro, serve over brown rice, and enjoy!
