Reprinted from Gluten-Free Girl Every Day by Shauna James Ahern/Daniel Ahern. Copyright © 2013. Published by Houghton Mifflin Harcourt.
|3 tablespoons coconut oil||2 cans (14-ounce) full-fat coconut milk|
|1 large onion, peeled and sliced||1 pint grape tomatoes, cut in half|
|2 cloves garlic, peeled and chopped||1/2 bunch fresh cilantro, finely chopped|
|1 tablespoon yellow curry paste||2 tablespoons finely chopped fresh mint|
|1 zucchini, sliced lengthwise, cut in half, and chopped||2 tablespoons fresh lemon juice|
|1 yellow squash, sliced lengthwise, cut in half, and chopped||Kosher salt and freshly ground black pepper|
|1 small eggplant, peeled and chopped||2 cups cooked brown basmati rice|
|1 can (14-ounce) chickpeas, drained (or cooked from dried if you want)|
Cooking the aromatics: Set a Dutch oven over medium-high heat. Add the oil. When it has melted, add the onion and garlic and cook, stirring, until the onion is softened, about 5 minutes. Add the curry paste and stir vigorously until the onion and garlic are coated, about 1 minute.
Cooking the vegetables: Add the zucchini, yellow squash, and eggplant to the Dutch oven and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
Simmering the ragout: Add the chickpeas and coconut milk and bring to a gentle boil. Turn down the heat to medium-low and simmer until the vegetables are tender without being mushy and the coconut milk has reduced a bit, 7 to 8 minutes.
Finishing the ragout: Add the tomatoes, cilantro, and mint to the stew. Cook for a minute or two until the cilantro and mint start to wilt. Pour in the lemon juice. Season with salt and pepper. Taste and season more if necessary. Turn off the heat. Serve over the brown basmati rice.
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