Vegetable Thai Red Curry

 This has to be the best curry I have made yet! Throw in any vegetables you have to use up (I used zucchini and chickpeas this time!), or to keep it more traditional, leave it at Thai eggplants, long beans, peppers, onions, and carrots. 

1 tbsp coconut oil
1 can chickpeas (optional)
1 medium white onion, sliced 
salt
1 tbsp fresh ginger, grated
2 garlic cloves, minced
1 red bell pepper, sliced into 2" strips
1 yellow or orange bell pepper, sliced into 2" strips
3 carrots, peeled and sliced into 1/4" rounds
1 cup Thai eggplant, quartered
1 zucchini, sliced and then cut into half moons (optional)
2 tbsp Thai red curry paste 
1/3 cup full fat coconut milk
1/2 cup water
1 tsp coconut sugar 
2 kaffir lime leaves, sliced into thin strips
2 tsp tamari
2 tsp rice vinegar
fresh cilantro for garnish

1. Heat a large skillet with deep sides over medium heat. Once hot, add the coconut oil. Add the chickpeas and onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the ginger and garlic, and cook until fragrant, about 30 seconds, stirring constantly. 

2. Add the bell peppers, carrots, and eggplant. Cook until the peppers are tender, 5-6 minutes. Add the zucchini and cook for another 2 minutes. Add the curry paste and cook, stirring frequently, for 2 minutes. 

3. Add the coconut milk, water, and coconut sugar and stir to combine. Bring the mixture to a simmer over medium heat. Reduce to low and cook until vegetables have softened to your liking, 7-10 minutes. 

5. Remove from heat and season with tamari and rice vinegar. Add salt, to taste, if desired. Garnish with cilantro. 

6. Serve with rice for a more traditional dish, or naan.