Ingredients
- 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
Directions
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.
Step 5
Serve hot with fresh cilantro.
