Cook rice according to directions stated on the package.
Wash and core red bell pepper.
Peel carrot, onion, ginger & garlic.
Then cut the vegetables into cubes.
Heat up coconut oil in a pan and sauté onion, garlic and ginger for about 1-2 minutes.
Add curry paste and the remaining seasonings and roast for about 1 more minute while stirring.
Then add sliced courgette, red bell pepper and carrots and fry for a short time.
Whipe off with coconut milk. Add chickpeas and coconut blossom sugar to desired taste.
Bring to the boil and let the curry simmer for about 8-10 minutes at low heat until the vegetables are soft and desired consistency. Add some water or vegetable broth if needed.
Finally season again to taste.
Serve your curry with a squeeze of fresh lime juice, to rice (or other side dishes of choice).
Garnish with fresh parsley and enjoy! :-)