Thai Red Curry with Eggplant and Chickpeas

Name: Thai Red Curry with Eggplant and Chickpeas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3
Ingredients: 1 cup boiled chickpeas/garbanzo beans; 2 pieces purple eggplants, chopped; 0.5 cup red, yellow and green bell peppers; 1/3 cup chopped onions; 4 cloves large cloves garlic minced; 2 tbsp red curry paste; 2 tbsp vegetable oil; 2 tbsp coconut milk; 1 tsp extra light brown soft sugar; 1 pinch salt

A vibrant and aromatic Thai red curry featuring tender purple eggplants and protein-rich chickpeas. This quick, one-pan meal is a perfect healthy weeknight dinner that pairs beautifully with steamed jasmine rice.

Servings3 Portions

Prep Time15 Mins

Cook Time20 Mins

Difficulty

Easy

Ingredients

boiled chickpeas/garbanzo beans
1 cup
purple eggplants, chopped
2 pieces
red, yellow and green bell peppers
0.5 cup
chopped onions
0.3 cup
large cloves garlic minced
4 cloves
red curry paste
2 tbsp
vegetable oil
2 tbsp
coconut milk
2 tbsp
extra light brown soft sugar
1 tsp
salt
1 pinch

Step-by-Step Instructions

Prepare the vegetables by chopping the eggplants and bell peppers into bite-sized pieces. Heat the vegetable oil in a deep pan or wok over medium-high heat. Add the eggplant and fry, stirring occasionally, until the pieces are soft and golden brown.

Add the chopped onions and minced garlic to the pan, sautéing until fragrant. Stir in the boiled chickpeas and cook for about 2 minutes. Add the red curry paste, brown sugar, coconut milk, and water, mixing thoroughly to ensure the paste is well incorporated.

Bring the curry to a gentle boil. Add the chopped bell peppers, then cover the pan and simmer until the peppers are tender. Adjust the seasoning with salt to taste and serve hot for a satisfying lunch or dinner.