• 2 sticks lemongrass
• 1 lemon, juiced
• Handful fresh coriander
• 1/2 zucchini, chopped
• 2 teaspoons curry powder
• 1 tablespoon yellow curry paste
• 1 sweet potato, chopped
• 1 can coconut milk
• 1 spring onion, chopped
• 450g can chickpeas, drained and rinsed
• 1 tablespoon maple syrup
• 1 tablespoon olive oil
• 180g white rice

1. Cook rice as per directions on the package.
2. Preheat olive oil in a pan and sauté all the veggies for about 5-7 minutes.
3. Add in 1 tablespoon yellow curry paste, 2 teaspoons curry powder, and beaten lemongrass. Stir-fry for a few minutes, then add in chickpeas, coconut milk, maple syrup, lemon juice and salt. Turn down the heat and simmer for 5 minutes.
4. Remove lemongrass and serve vegan coconut curry with rice.
5. Garnish with fresh coriander.

Notes: to make it non-vegan option, just add cooked chicken to the recipe or any leftover cooked meat that you have. This recipe is loaded with vitamins.