Zesty Thai Coconut Veggie Curry

Ingredients

• 1 tablespoon coconut oil
• 28 oz diced tomato
• 4 cups cooked brown rice, for serving
• 1 red onion, thinly sliced
• 13.5 oz chickpeas, drained and rinsed
• 5 oz baby spinach
• 3 cloves garlic, minced
• 3 tablespoons red curry paste
• ¼ cup fresh cilantro, chopped
• 1 tablespoon brown sugar
• 13.5 oz light coconut milk
• 1 orange bell pepper, seeded and cut into thin strips
• 1 medium jalapeno, seeded and finely chopped
• 1 large eggplant, ends trimmed, diced