Thai Coconut Vegetable Curry on Brown Rice Easy in VitaClay Instant Crock Pot Slow Cooker

Ingredients

• 1 tablespoon coconut oil
• 1 red onion, thinly sliced
• 1 medium jalapeno, seeded and finely chopped
• 3 cloves garlic, minced
• 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

Directions

1. (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.
2. Add the rest of ingredients in your clay pot. Set on stew or fast to cook for 30 minutes.
3. Garnish the curry with cilantro and serve over brown rice.

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