Vegan Thai Yellow Curry
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Heat the coconut oil in a large, deep pan and cook the onion and carrot for 4-5 minutes over medium heat.
Stir in the garlic, ginger and green chilli and continue to cook for 1-2 minutes.
Add the tomatoes and cook for 2-3 minutes until they start to break down.
Next, stir in the Thai curry paste and cook for a further minute.
Add the zucchini, potato and water and bring to a boil. Turn the heat to medium-low and simmer for 15 minutes, covered with a lid.
Stir in the chickpeas and coconut milk and continue to cook for another 5 minutes or until the curry has thickened to your liking.
Add the fresh coriander, season to taste and serve over rice or with naan.