In your large pot or Dutch oven, heat 3 tablespoons of coconut oil over medium heat. Add the diced onion and sauté for about 5 minutes, until it becomes soft and translucent. Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
Next, add the diced Yukon gold potatoes and red bell pepper to the pot. Stir well to combine and let the vegetables cook for about 5 minutes, allowing them to soften slightly.
Sprinkle in the ground ginger, ground coriander, cayenne pepper (if using), and a pinch of salt and pepper. Mix everything together, letting the spices coat the veggies for an even distribution of flavor.
Pour in the two cans of coconut milk and stir to combine. Then, add the Thai red curry paste and tomato paste, mixing until fully integrated. This will create a rich and creamy base for your curry.
Stir in the drained chickpeas and diced zucchini. Bring the mixture to a gentle simmer, reducing the heat to low. Cover the pot and let it cook for about 20-25 minutes, or until the potatoes are tender.
Once the potatoes are cooked through, taste the curry and adjust seasonings as needed. Add lime juice for a bright flavor and sprinkle in some light brown sugar if you prefer a touch of sweetness.
Serve the curry hot, garnished with freshly chopped cilantro or basil. This dish pairs beautifully with rice or naan, making it a complete meal that’s sure to satisfy.
