1 Tbsp (15 g) coconut oil
2 Tbsp (12 g) minced ginger
5 cloves garlic, minced (3 Tbsp or 15 g)
2 shallot, minced
optional: 1-2 dried red chili or 1 minced serrano pepper (for heat)
3 Tbsp (45 g) red (or green) curry paste (ensure vegan friendliness*)
1 red bell pepper, chopped
1 cup (82 g) chopped eggplant
2 14-ounce (414 ml) cans light coconut milk (canned)
1 8-ounce (226 g) can bamboo shoots (rinsed and drained)
1 heaping tsp ground turmeric
2-3 Tbsp (24-36 g) coconut sugar (plus more to taste)
1 15-ounce (425 g) can chickpeas, well rinsed and drained
optional: 1 cup (145 g) green peas (I prefer frozen)
optional: fresh basil or cilantro for serving

Heat a large pot over medium heat. Once hot, add coconut oil, ginger, garlic, and shallot. Sauté for 2-3 minutes or until slightly softened.
Add dried chili (optional) and red curry paste. Stir to combine and cook for 1 minute more, stirring frequently.
Add bell pepper and eggplant and stir to coat. Then add coconut milk, bamboo shoots, turmeric, coconut sugar, and chickpeas. Stir to combine and bring to a simmer over medium heat. Then reduce heat to low and continue cooking (uncovered) for 10-15 minutes.
Taste and adjust flavor as needed, adding sea salt for saltiness or coconut sugar for sweetness. For more heat, add a bit more curry paste (or a pinch of cayenne pepper).
Add peas (optional), stir, and cook for 5 minutes more. Then serve as is or over brown rice, white rice, or cauliflower rice. Garnish with fresh basil or cilantro (optional). Store leftovers covered in the refrigerator up to 3-4 days.