Coconut Chickpea Curry
*Note to user: This product contains the highest quality spices such as turmeric which can stain clothing, countertops and dishware.
1 tbsp coconut oil
2 tbsp iSpice WellnessTM Chicken Seasoning*
1 tbsp fresh ginger, grated
1 yellow onion, thinly sliced
1 large Yukon gold potato, peeled & small dice
1 red chili pepper, seeded & minced
1 cup eggplant, medium dice
1 red bell pepper, seeded and medium dice
1 (8 oz) can bamboo shoots, rinsed & drained
1 can baby corn, rinsed & drained
2 (14 oz) cans light coconut milk
1 (15 oz) can chickpeas, rinsed & drained
1 cup frozen green peas
Fresh cilantro for garnish
Step 1: Heat coconut oil in a pot over high heat. Cook onions, iSpice WellnessTM Chicken Seasoning* and ginger for 5-10 minutes until onions turn golden brown.
Step 2: Add potatoes, chili pepper, eggplant and bell pepper to pot and cook for 5 minutes.
Step 3: Add bamboo shoots, baby corn, coconut milk & chickpeas. Bring to a simmer and cook until potatoes are tender, about 10 minutes.
Step 4: Add peas and simmer to heat through.