1. Prepare Your Ingredients

• Chop the onion, mince the garlic and ginger, and dice your vegetables. Preparing everything beforehand makes the cooking process smoother.

2. Sauté Aromatics

• Heat the coconut oil in a large skillet over medium heat. Add the diced onion and cook until translucent. Stir in the garlic and ginger, cooking for another minute until fragrant.

3. Toast the Spices

• Sprinkle in the curry powder and turmeric, stirring constantly for about 30 seconds. This step helps release the oils and aromas in the spices, creating a rich flavor base.

4. Add Vegetables and Protein

• Toss in your chosen mixed vegetables and chickpeas or lentils. Stir well to coat them in the spices. Cook for 2–3 minutes to allow the flavors to meld.

5. Simmer with Coconut Milk

• Pour in the coconut milk and reduce the heat to low. Let the curry simmer for 10–15 minutes, or until the vegetables are tender.

6. Optional Egg Topping

• While the curry simmers, poach or boil eggs. Once done, place them on top of the curry before serving.

7. Garnish and Serve

• Stir in the lemon juice for a tangy brightness. Garnish with fresh cilantro and serve warm.