1 orange bell pepper, seeded and cut into thin strips
1 large eggplant, ends trimmed, diced
3 tablespoons red curry paste
1 tablespoon brown sugar
13.5 oz light coconut milk
28 oz diced tomato
13.5 oz chickpeas, drained and rinsed
5 oz baby spinach
¼ cup fresh cilantro, chopped
cooked brown rice, for serving
(Optional) Melt the coconut oil in a large, high-sided pan over medium heat. Add the onion and cook for 2 minutes, until just beginning to sweat. Add the jalapeño and garlic, and sauté for 1 minute, until just fragrant. Add the bell pepper and eggplant, and cook for 3 minutes, until the eggplant begins to soften. Transfer to your clay pot.
Add the rest of ingredients in your clay pot. Set on stew or fast to cook for 30 minutes.
Garnish the curry with cilantro and serve over brown rice.