Ingredient ! 2 tablespoons coconut oil. 1 onions . 1 carrots. half eggplant. half  zucchini. half  red bell pepper.  1 cup chickpeas.
4 teaspoons red curry paste.  1 cup hot water. 1 can coconut milk.
Preparation ! Heat the coconut oil in a pot. Once heated add diced onions and sauté for about 5 minutes, until the onion gets translucent. Add the carrots and sauté for few more minutes. Stir occasionally. Add the eggplant, zucchini and bell pepper and sauté for couple more minutes. Add the chickpeas, season with salt and stir to combine. Dissolve the curry paste in a cup of hot water and add to the pot. Bring to a shimmer, lower the heat and let gently simmer for about 10 minutes. At last add the coconut milk, stir to combine and taste. Salt if needed. Mix well and turn of the heat. Let the curry sit for about 10 minutes to fully combine all flavors.
Serve with brown rice, piece of bread or as is.