Thai Coconut Vegetable Curry

• coconut oil1 tablespoon
• red onion1
• medium jalapeno1
• garlic3 clove
• orange bell pepper1
• large eggplant1
• red curry paste3 tablespoon
• brown sugar1 tablespoon
• light coconut milk1 can
• diced tomatoes1 can
• chickpeas1 can
• baby spinach5 ounce
• chopped fresh cilantro¼ cup
• cooked brown rice0

Instructions

1. 1

   Melt the coconut oil in a large, high-walled pan over medium heat.

2. 2

   Add the onion and cook for 2 minutes, until just beginning to sweat.

3. 3

   Add the jalapeño and garlic, and sauté for 1 minute, until just fragrant.

4. 4

   Add the bell pepper and eggplant and cook for 3 minutes, until the eggplant begins to soften.

5. 5

   Add the curry paste and brown sugar and stir to coat the vegetables, making sure there are no large clumps of curry paste.

6. 6

   Pour in the coconut milk and stir to combine until the milk is stained from the curry paste.

7. 7

   Stir in the diced tomatoes and chickpeas and bring to a gentle simmer for 5 minutes.

8. 8

   Once the curry is simmering, add the spinach, half at a time, and stir until wilted.

9. 9

   Remove the pan from the heat.

10. 10

    Garnish the curry with cilantro and serve over brown rice.

11. 11

    Nutrition Calories: 212 Total fat: 7 grams Sodium: 368 Total carbs: 34 grams Dietary fiber: 8 grams Sugars: 10 grams Protein: 7 grams Enjoy!