Coconut Curry Veggies and Chick Peas

   ·      1 ½ tablespoons olive oil

·      1 small onion chopped

·      3 garlic cloves minced

·      ½ tablespoon fresh ginger zested

·      1 tsp curry

·      1 tsp turmeric

·      ½ tsp cumin

·      1 zucchini diced

·      1 small red bell pepper diced

·      ½ green bell pepper diced

·      ½ yellow bell pepper diced

·      10 baby carrots sliced long-way

·      1 can chick peas- drained

·      1 cup of coconut milk

·      salt to taste

The more COLORS in a meal the HEALTHIER!

 Heat oil, onion, garlic, the ginger, and the spices in a large skillet for two minutes stirring frequently.

Add the vegetables- carrots first with ½ of the coconut milk and heat for about 1 minute.

 Then add the rest of the veggies, coconut milk, and chick peas. Cover and cook on medium heat for 10-15 minutes.  

The zucchini will look like this before they are overdone and mushy.

Can serve alone or with rice.  Coconut rice would a delicious completion and Budget Bytes blog has the perfect recipe!

YuUuUuMmY!