Green Curry Chickpeas

Ingredients

• 1 teaspoon neutral oil
• 4 tablespoons green curry paste
• 2 dried red chiles or red pepper flakes, to taste
• 1 cup finely chopped or thinly sliced eggplant (preferably Japanese eggplant)
• 1 (15-ounce) can chickpeas or 1 1/2 cups cooked chickpeas, drained and rinsed
• 1 cup coarsely chopped zucchini, red bell pepper, or broccoli
• 1 (13.5-ounce) can full-fat coconut milk
• 1/2 cup water
• 1/2 teaspoon lime zest or fresh lime juice, to taste
• 1/4 teaspoon salt
• 2 teaspoons coconut sugar or other sweetener
• 1/2 cup loosely packed fresh basil leaves

Directions

1. Heat the oil in a large skillet or saucepan over medium heat. Add the green curry paste and cook until fragrant, 1 to 2 minutes. Add the chiles and eggplant, mix them with the paste, and cook for 3 minutes.
2. Add the chickpeas, zucchini, milk, water, lime zest, salt, and sugar and stir to combine. Cover the skillet and cook for 15 minutes, stirring once halfway through the cooking time. Taste and adjust the seasonings, adding more green curry paste and milk to your preference. Add the basil leaves. Simmer for a few more minutes, until the eggplant is tender but not overcooked. Serve hot over rice or another grain.

Attribution

Vegan Richa's Everyday Kitchen by Richa Hingle