A Thai-inspired vegetarian bowl with chickpeas, eggplant, coconut milk, and red curry paste.
1 cupChickpeas
220 gEggplant
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100 gBell Pepper
8 gGarlic
8 gGinger
0.5 cupRice
0.75 cupWater
1 cupCoconut Milk
25 gRed Curry Paste
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Cook Rice in Water with Salt for 12 minutes.
Cook Eggplant, Bell Pepper, Garlic, Ginger, Cooking oil, Red Curry Paste, Salt, and Black Pepper for 6 minutes.
Add Chickpeas and Coconut Milk and simmer for 10 minutes. Serve the curry over Rice.