Heat coconut oil in a
deep non-stick pan, add cumin seeds, coriander seeds, fenugreek seeds and saute for 1 minute.
Add garlic and ginger,
mix and saute for 1 minute. Add onion and saute for 2-3 minutes.
Add sweet potato,
green and yellow zucchini, mix and cook for 3-4 minutes.
Add tomato concasse
and mix well. Add chickpeas and mix well. Add salt, curry powder and turmeric powder and mix well. Add 1 cup vegetable stock, mix, cover and cook for 3-4 minutes or till the vegetables are done.
Add lemon juice and
mix well. Transfer into a serving bowl and serve hot with rice or chapatti or parantha or just by itself.