Thai red veg curry

1 brown onion

3 (15ml) Tbsp red curry paste

1 zucchini

3 Lebanese eggplant

1 red capsicum

400ml coconut cream
1 (20ml) Tbsp fish sauce

1 large mushroom

1 tin chickpeas

1 red chilli

Juice of 1/2 lime

Fresh basil

Chop onion into wedges and fry in a little oil to start softening.
Stir through curry paste and cook another few minutes.
Add chopped zucchini & eggplant. Cook stirring and add chopped capsicum.
Add coconut cream, fish sauce & chopped mushroom. Cook for a few more minutes until veg are soft.
Stir through chickpeas till warm.
Garnish with chopped chilli, basil leaves & lime juice.

Served with cauliflower "rice".