No Effort Vegan Coconut Curry

Note: If serving with rice, get that cooking now according to package instructions.

Peel and grate sweet potato and carrots. Chop spring onion, broccoli, and zucchini.

Add oil to a large pan and fry all the vegetables over medium heat, about 5–7 minutes. Add curry powder and curry paste, and lemongrass (smack it with a heavy spoon a few times to let out the flavour). Stir and fry for another couple of minutes.

Add coconut milk, chickpeas, lemon juice, maple syrup and salt. Simmer for another 5 minutes.

Serve with rice and top with the cashews or peanuts. Easy. Awesome.