This may be a good example of why you should not walk around in the hot sun all day, then stop by the pub for a pitcher before heading home to cook. I completely winged this. It was good, because it’s a little bit hard to screw up a curry like this, but it was HOT. Apparently, the beer gave me some unexpected bravado with the chili paste… So the basics of this were: cooked chickpeas (about 2 cups), a yellow bell pepper, about half a large head of bok choy, most of a red onion, a potato, a few turnips, about a cup or so of coconut milk (I use light) and about half a cup of vegetable broth plus some curry paste and some chili paste. I sautéed the onion and bell pepper for a few minutes while the potato (cut into chunks) and turnips (cut in half – they were small) cooked in the broth. Once the veggies were cooked, I tossed them all in one pot, added the coconut milk, curry paste & chili paste and the chickpeas. I let it cook for a few more minutes and then added the chopped bok choy and cooked it until it was nicely wilted. As I said, I may have been a little too brave with the chili paste, but it still turned out pretty well. We had some naan in the freezer (Vegan Eats World – make this recipe if you have the book) and some frozen samosas (Sukhi’s brand found at Whole Foods and some natural grocery stores).