How To Make Thai Coconut Vegetable Curry
This coconut vegetable curry is a nutritious meal loaded with eggplants, chickpeas, and more! It’s all simmered in a creamy coconut milk for a richer dish.
Melt the coconut oil in a large, high-sided pan over medium heat.
Add the onion, then cook for 2 minutes, until just beginning to sweat. Add the jalapeño and garlic, then sauté for 1 minute, until just fragrant.
Add the bell pepper and eggplant, then cook for 3 minutes, until the eggplant begins to soften.
Add the curry paste and brown sugar, then stir to coat the vegetables, making sure there are no large clumps of curry paste.
Pour in the coconut milk, then stir to combine until the milk is stained from the curry paste.
Stir the in diced tomatoes and chickpeas, then bring to a gentle simmer for 5 minutes.
Once the curry is simmering, add the spinach, half at a time, then stir until wilted. Remove the pan from the heat.
Garnish the curry with cilantro, serve over brown rice, and enjoy!
- Calories: 299.28kcal
- Fat: 8.82g
- Saturated Fat: 4.43g
- Monounsaturated Fat: 0.97g
- Polyunsaturated Fat: 1.65g
- Carbohydrates: 45.11g
- Fiber: 11.61g
- Sugar: 14.17g
- Protein: 12.65g
- Cholesterol: 0.55mg
- Sodium: 183.75mg
- Calcium: 98.90mg
- Potassium: 920.17mg
- Iron: 3.71mg
- Vitamin A: 136.20µg
- Vitamin C: 44.82mg
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