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A couple weeks ago my husband went on his annual fall camping trip with his brothers and uncles. And I worked. All weekend, from my computer… oh the life of a small business owner. No really, with everything I had been up to over the past month, it was awesome to get some time to catch up. And I made this curry. It’s pretty much all I ate that weekend. It was a fun, quick and easy recipe and I actually never got sick of eating it. Having a weekend all to myself meant I also had some time to reflect on my curry tastes (among other things), and decided that I really do like Thai curries better than Indian curries. So here’s the recipe that kept me happy and fed while my hubby was gone for the weekend:

Chickpea & Eggplant Thai Green Curry
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  1. 1 medium onion, chopped
  2. 1 clove garlic, minced
  3. 1 medium eggplant, cubed
  4. 1 red pepper, sliced
  5. 1 can light coconut milk
  6. 1 can chickpeas, drained
  7. 2 TBSP Thai green curry paste
  8. 1 TBSP honey
  9. 2 large handfuls of kale, washed & chopped
  1. Saute onion in 1 tbsp coconut oil for 3-5 minutes.
  2. Add in garlic, eggplant, and red pepper, and cook while stirring for 2 minutes or until eggplant is browned on the outside.
  3. Add in coconut milk, chickpeas, curry paste, and honey.
  4. Cover and let simmer on medium low heat for 25 minutes.
  5. Mix in kale and let cook for an additional 5-10 minutes.

As always, here’s the recipe card for you to download: Thai curry card


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Ashley Palmer
Ashley is a Registered Nurse with a Master’s Degree in Human Nutrition. Ashley loves her son, her husband, and lifting heavy things then putting them back down repeatedly. She is a nutrition, fitness and weight loss coach and blogs at


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