Step 1

In a saucepan add onion, garlic and coconut oil. Bring to medium heat and cook onion and garlic, stirring often until translucent (approx. 10 minutes). Add chopped zucchini and sauté stirring often until softened (approx. 10 minutes).

Step 2

Add tomato paste, cumin, turmeric, sea salt, coconut milk and water. Stir to combine. Optional to add more spices (cumin, turmeric, tomato paste, and/or salt) and more coconut milk to taste if desired. Bring curry to a light simmer.

Step 3

Pour in chickpeas and stir to combine. Then add handful of spinach and stir until wilted. Add cayenne pepper to taste. Serve curry with brown rice, naan or pita bread.