1 tbsp coconut oil
1 onion ((diced))
1 pinch of fresh ginger ((grated))
1 clove garlic ((minced))
1 tsp ground cumin ((in small amounts ok for me))
1 tsp ground coriander
1 tsp turmeric powder
1 can coconut milk ((400ml))
1 tsp vegetable broth powder ((yeast free))
1 large zucchini ((diced))
2 cups chickpeas ((250g – freshly cooked))
large handful fresh coriander ((minced))
large handful fresh mint ((minced))
Heat the coconut oil in a large pan, add the onion and cook it until translucent. Add the ginger, garlic, cumin, turmeric, coriander and cook stirring constantly until it starts smelling very good – for about 1 minute.:
Add coconut milk and vegetable broth, raise the heat to high and bring to a boil. Then reduce to a simmer for 10 minutes, stirring from time to time.
Add chickpeas and zucchini and continue to simmer for another 20 minutes.
Remove the pan from the heat, stir in half of the fresh herbs and serve the curry with rice and the remaining herbs as topping.