Step 1

Cut veggies. Dice the zucchini, pepper, and carrots into medium-sized cubes.

Step 2

Chop red onions, garlic, and grate ginger.

Step 3

Stir-fry. Heat the saucepan, add the coconut oil and add onions, garlic, and ginger.

Step 4

Add carrots, peppers, and curry paste.

Step 5

Stir in the coconut milk, peanut butter, half of the chopped coriander, and cinnamon.

Step 6

Add the chickpeas, vegetable stock, and bay leaves.

Step 7

Optionally add the zucchini and cook for 2-3 minutes.

Step 8

Turn off the heat. Optionally top with the green peas and adjust salt. Let the curry settle for 5 minutes before serving. Remove bay leaves.

Step 9

Garnish with toasted peanuts and fresh coriander.