Step 1

Heat the coconut oil in a large, deep pan and cook the onion and carrot for 4-5 minutes over medium heat.

Step 2

Stir in the garlic, ginger and green chilli and continue to cook for 1-2 minutes.

Step 3

Add the tomatoes and cook for 2-3 minutes until they start to break down.

Step 4

Next, stir in the Thai curry paste and cook for a further minute.

Step 5

Add the zucchini, potato and water and bring to a boil. Turn the heat to medium-low and simmer for 15 minutes, covered with a lid.

Step 6

Stir in the chickpeas and coconut milk and continue to cook for another 5 minutes or until the curry has thickened to your liking.

Step 7

Add the fresh coriander, season to taste and serve over rice or with naan.