Rinse, drain and core the bell peppers. Peel the carrot, onion, ginger and garlic. Then cut all the vegetables into cubes.
Heat the coconut oil in a pan and sauté onion, garlic and ginger for about 1-2 minutes.
Add curry paste and the remaining seasonings and sauté for another minute while stirring frequently. Then add the sliced courgette, red bell peppers and carrots and cook for another 3 minutes or until slighty tender.
Pour in the coconut milk and add the chickpeas and coconut blossom sugar to taste.
Bring everything to the boil and let the curry simmer for about 8-10 minutes at low heat until the vegetables are soft and tender. Add some water or vegetable broth as needed. Taste and adjust seasoning.
Serve your curry with a squeeze of fresh lime juice over rice (or other side dishes of choice).
Garnish with fresh parsley and enjoy!
Nutrition is calculated automatically and should be used as estimate.