Name: Coconut Red Curry with Chickpeas
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 1 Tbsp coconut oil; 2 Tbsp minced ginger; 5 cloves 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)); 3 Tbsp red (or green) curry paste ((ensure vegan friendliness*)); 1 medium red bell pepper ((chopped)); 1 cup chopped eggplant; 2 14-ounce cans light coconut milk; 1 8-ounce can bamboo shoots ((rinsed and drained)); 1 heaping tsp ground turmeric; 2-3 Tbsp coconut sugar ((plus more to taste)); 1 15-ounce can chickpeas ((well rinsed and drained)); 1 cup green peas ((I prefer frozen // optional)); fresh basil or cilantro for serving ((optional))