- 1 tablespoons coconut oil or ghee
- 1/2 of an onion, chopped
- 2-3 cloves of garlic, pressed
- 1 tablespoon freshly grated ginger
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon ground turmeric
- a few grinds of black pepper
- 1 teaspoon bouillon base (I use Better Than Bouillon No-Chicken Base)
- 2 tablespoons double concentrated tomato paste (it comes in a tube, like toothpaste)
- 1 can coconut milk (15 ounces)
- 1 cup hot water
- 1 cup mushrooms, quartered
- 1 zucchini, chopped
- 2 cans chickpeas, rinsed and drained
- A few handfuls of baby spinach
- Sea salt and pepper, to taste
- OPTIONAL: Condiments and garnishes of choice — avocado, toasted coconut, mango chutney, hot sauce, etc.
Heat the coconut oil or ghee in a large pan over medium heat. When the oil or ghee has melted, add the onion. Sauté until the onions are translucent and starting to brown, stirring occasionally. Then, stir in the garlic and cook for another minute or so.
Next, stir in the spices and aromatics: ginger, curry powder, cumin, turmeric, and black pepper. Stir until the onions and garlic are coated with the spices.
Add the bouillon base and tomato paste, and stir.
Add the coconut milk, water, mushrooms, and zucchini, and give everything a good stir. Let the mixture simmer for about 10 minutes, until the vegetables are tender.
Add the chickpeas. Stir and simmer until the chickpeas are warmed through.
Just before serving, add a few handfuls of baby spinach. Stir, and cook until the spinach has wilted.
Adjust for seasoning, and serve with your choice of rice and condiments.
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