Makes approximately 4-6 servings.

Ingredients

1 bunch green onions, chopped
5 garlic cloves, minced
high heat cooking oil

2 teaspoon sea salt
1/4 teaspoon black pepper
5 teaspoons curry powder
1 teaspoon ground ginger powder
1 tablespoon dried thyme
1 bay leaf

1 bell pepper, chopped
1 zucchini, chopped
1 small bag frozen asparagus tips or 1 fresh bunch
1 can chickpeas, drained and rinsed

1 can coconut milk
1 cup water
3 tablespoons tomato paste

1 cup coconut flakes

Serve with rice or quinoa, naan bread, toasted coconut flakes and avocado.

Directions

In oil, saute onion and garlic in a large pot for several minutes. Add in the following 6 spices/herbs. Cook for another 4 minutes stirring often. Add in the bell pepper, zucchini, asparagus and chickpeas. Stir together then add coconut milk, water and tomato paste.

Bring mixture to a simmer and cook for 5 minutes.

Toast coconut flakes by heating up a non stick frying pan on medium heat. Add coconut flakes to the pan until edges turn light brown. Remove from heat.