Heat the Oil: In a medium skillet, heat the coconut oil over medium heat. Add the chopped onion and cook until it becomes soft and translucent about 3-4 minutes.
Sauté the Veggies: Add the red bell pepper and zucchini to the pan. Sauté for another 3-4 minutes until the vegetables are slightly softened.
Add Garlic and Ginger: Stir in the minced garlic and grated ginger. Sauté for about 1 minute until fragrant.
Spice it up by adding the curry powder and turmeric, and stir to combine. Stir well to coat the vegetables with the spices, allowing the flavors to meld together.
Pour in the Coconut Milk: Add the coconut milk and chickpeas, stirring until the mixture is well combined. Let the curry simmer for 5-6 minutes, or until the sauce has slightly thickened.
Add the Spinach: Stir in the chopped spinach and cook for another 2 minutes until it wilts. Season with salt and pepper to taste.
Serve: Spoon the curry into bowls, garnish with fresh cilantro, and serve with a lemon wedge on the side. Enjoy your flavorful and healthy breakfast curry!