Step 1

Preheat oven to 400F/200C. Add the chopped cauliflower and zucchini to a baking tray and drizzle with 2 tablespoons of avocado oil. Mix to combine. Cook for 25 to 30 minutes, or until cauliflower is fork tender.

Step 2

Meanwhile, add the onion and carrots in a large deep skillet with 1 tablespoons of avocado oil. Cook on medium heat to soften (about 10 mins). Mix in the turmeric, curry powder, cumin, cinnamon, ginger and sea salt. Pour in the coconut milk. Mix to combine.

Step 3

Add the cooked cauliflower and zucchini and pour in the chickpeas. Stir everything to combine. Optional to add more salt to taste. Keep on a low simmer until ready to eat. Serve with rice, quinoa or naan bread.