There's nothing more comforting than a bowl of this hearty curry over rice. It's packed with veggies and simple to make (and tastes even better the next day— make extra and store leftovers in the fridge/freezer for future meals!)
In a large pot, heat coconut oil and sauté the ginger and onion on medium heat until fragrant, about 2-3 minutes.
Add in minced garlic, curry paste, turmeric (and some dried chilies, if you want a spicier curry) and cook for another minute.
Add the vegetables, then the coconut sugar, chickpeas, coconut milk, and water, and cook on medium heat until mixture comes to a boil. Cover and cook on low heat for another 15 minutes, until vegetables are tender.
Remove from heat and add in the lime juice. Taste and add more salt, coconut sugar, lime juice, or curry paste as needed.
Garnish with cilantro and another squeeze of lime juice, and serve immediately.
Servings 0
