Coconut Red Curry with Chickpeas

Heat coconut oil in a large pot over medium heat. Add minced ginger, garlic, and shallots. Cook, stirring, until softened and fragrant.

Add the dried red chili if using, then stir in the red curry paste. Cook for about one minute to bloom the spices.

Add chopped bell pepper and eggplant. Pour in the coconut milk. Add bamboo shoots, ground turmeric, coconut sugar, and drained chickpeas. Stir to combine and bring to a simmer. Reduce heat to low and cook uncovered until the vegetables are tender.

Taste and adjust seasoning with salt, more coconut sugar for sweetness, or additional curry paste for heat. Stir in the green peas and cook for a few more minutes. Serve over steamed rice or cauliflower rice, garnished with fresh basil or cilantro.