Chickpea n Tempeh in red Thai curry

Method

1. In a large pan melt coconut oil. Add onions and cook for 2 minutes, until it begins to sweat. Add green chillies, garlic, sauté for a minute until fragrant. Add in bell pepper, eggplant and cook for 3 minutes, until the eggplant softens.
2. Add red curry paste and brown sugar and stir to coat the vegetables. Avoiding any lumps of curry paste pour in coconut milk and stir to combine until the milk takes on the colour of the curry paste. Stir in diced tomatoes and chickpeas and bring to a gentle simmer for 5 minutes.
3. Once the gravy is simmering, add in the tempayy cubes, and stir for 4-5 minutes. Remove the pan from the heat.
4. Garnish the dish with coriander and serve over steamed rice.