Ingredients:

  • 2 tablespoons coconut oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 1 can coconut milk
  • 2 cups vegetable or chicken broth
  • 1 bell pepper, sliced
  • 1 medium zucchini, diced
  • 1 cup green beans, trimmed and cut into pieces
  • 1 can chickpeas, drained and rinsed
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish (optional)
  • Lime wedges, for serving (optional)

Instructions:

  1. In a large pot, heat the coconut oil over medium heat until melted.
  2. Add the chopped onion, garlic, and ginger; sauté until the onion softens and turns translucent (about 5 minutes).
  3. Stir in the curry powder and cook for another minute until fragrant.
  4. Pour in the coconut milk and vegetable or chicken broth, stirring to combine.
  5. Mix in the bell pepper, zucchini, and green beans. Bring to a simmer.
  6. Add the chickpeas, and season with salt and pepper. Reduce heat and let simmer for about 15 - 20 minutes until veggies are tender.
  7. Taste the curry and adjust seasoning as necessary.
  8. Serve the curry hot, garnished with fresh cilantro and lime wedges.