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In a large pot, warm coconut oil over medium heat.
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Add onions and mushrooms to soften a bit.
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Add 1 can of coconut milk and 2 tbsp of red curry paste (or your own unique blend)
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Add red peppers, zucchini, chickpeas and kidney beans.
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Add parsley and oregano
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Stir and cover and allow to simmer over medium heat for about 15-20 minutes.
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Serve and enjoy