Yellow Curry

Ingredients:

2 zucchini (courgette), diced
2 carrots, diced
1 red bell pepper, sliced
3 yellow squash, diced
1 bunch bok choy
1 handful snow peas
400 gram chickpeas, cooked
400 gram coconut milk
1 red chili, chopped finely
1 tablespoon tumeric
½ teaspoon each: nutmeg, fennel, coriander, fenugreek, cumin, cardamom,
clove, cinnamon, ginger, and black pepper

Instructions:

Combine zucchini, carrots, red bell pepper, and squash in wok or saucepan.

Add the herbs, chili, and coconut milk. Cook on low-medium heat until soft.

Add the bok choy, snow peas, and chickpeas. Combine well.

Serve with brown rice.