2 Tbsp avocado oil or veggie broth
1 medium - large zucchini, cubed
1 large red pepper, pitted and diced
1 cup bella mushrooms, sliced or quartered
1 sweet or red onion, diced
2 tsp - 1 Tbsp Thai red curry paste
1 tsp raw honey/maple syrup
1 Tbsp ginger root, zested or finely grated
3 cloves of garlic, crushed
1 piece of cinnamon bark
1 heaped cup home cooked chickpeas or 1 can chickpeas, BPA free
1 can chopped tomatoes, BPA free
1 - 1 1/2 cup veggie broth
A handful of cilantro or parsley, finely chopped
1 bay leaf
- Heat the oil or broth in a deep pan or pot. Add the onions and garlic and sauté for 3-5 minutes over medium heat. Stir in the Thai red curry paste and ginger root and cook for another 2 minutes.
- Add the red pepper, zucchini and mushrooms and cook for another 5 minutes. Add a little water if too dry.
- Add the chickpeas, canned tomato, cinnamon stick, dates, broth, and bay leaf.
- Simmer for 15 minutes. Season with a little chili garlic salt or Himalayan pink salt, garlic and herb spice and crushed black pepper to taste. Once cooked, serve over brown/wild rice, millet, or quinoa and top with chopped parsley/cilantro and/or diced avocado with a fresh squeeze of lemon. Or serve with a fresh salad! Enjoy!