Yellow peanut and coconut curry with vegetables and chickpeas

1 yellow onion, diced

1 tbsp + 1 tsp coconut oil

1 tsp cinnamon

1 tbsp + 1 tsp S&B curry powder

2 zucchini, sliced

8 carrots, cut into 2” by 1/2” pieces

2 cans chickpeas, drained and rinsed

2 cans coconut milk

3 tbsp lightly salted creamy 365 brand peanut butter

1 cup plain, peeled peanuts

In a large pan, heat 1 tbsp coconut oil, onion, cinnamon, and 1 tbsp curry powder until onion is translucent. Add zucchini, carrots and chickpeas. Stir to coat. Add coconut milk and peanut butter. Reduces and thickens while veggies cook until tender.

top w peanuts toasted in a small pan with 1 tsp coconut oil and 1 tsp curry powder

serve over coconut peas and rice