This recipe is easy and super delicious. Packed with flavor and nutrition it is the perfect meatless monday dinner. My son loves it over cilanro lime rice or with a piece of warm crusty bread.
You can customize this rcipe by swapping out different veggies (see recipe notes)
In a large saucepan, heat the olive oil. Add the onions, carrots and potatoes and cook over moderately high heat, stirring, until starting to soften and brown, about 5 minutes.
Add, zucchini, garlic, ginger and curry powder and cook for about 2 minutes. Add the sauce, stock and chickpeas and bring to a boil. Cover and simmer over moderately low heat until the potatoes are tender, about 18 to 20 minutes.
Add the coconut milk and bring to a simmer. Stir in the lemon juice and season with salt and pepper. Thin with a little hot water if needed. Sprinkle the stew with the parsley and serve with warm bread or over your favorite grain.