- 2 tablespoons of organic coconut oil
- 1 organic onion, chopped
- 2 cloves of organic garlic, minced
- 1 tablespoon of organic ginger, minced
- 2 organic bell peppers, chopped
- 2 organic carrots, peeled and sliced
- 1 organic potato, peeled and chopped
- 1 organic zucchini, sliced
- 1 can of organic chickpeas, drained and rinsed
- 1 can of organic diced tomatoes
- 1 tablespoon of organic curry powder
- 1 teaspoon of organic ground turmeric
- 1 teaspoon of organic ground cumin
- 1 teaspoon of organic ground coriander
- 1 teaspoon of organic paprika
- Salt and pepper to taste
- Organic basmati rice, for serving
Heat the coconut oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
Add the garlic and ginger and cook for an additional 2 minutes.
Add the bell peppers, carrots, potato, and zucchini and cook for 5-7 minutes, or until the vegetables are slightly softened.
Add the chickpeas and diced tomatoes, along with their juices, to the pot.
Stir in the curry powder, turmeric, cumin, coriander, and paprika.
Season with salt and pepper to taste.
Bring the curry to a boil, then reduce the heat and simmer for 20-25 minutes, or until the vegetables are tender and the curry has thickened.
Serve the curry over cooked basmati rice.
