In a deep skillet add coconut oil and zucchini. Bring to medium-high heat and cook zucchini for 2-3 minutes to soften, then add cabbage and pinch salt. Cook veg for another 5-6 minutes until cabbage has slightly softened.
Add quinoa and chickpeas to the skillet and toss. Season with cumin and curry powder, and pour in coconut milk and lemon juice. Sprinkle with cayenne pepper and mix to combine.
Finally add chopped kale to skillet. Cook for another 2-3 minutes, until kale has wilted and gone a brighter green colour.
Veg can be replaced with whatever you have on hand. I like this recipe to use up any sad looking vegetables I have handy. Broccoli and spinach are also delicious, as well as cauliflower and carrot.If you don't have cooked quinoa this can be done while you're satueeing your veg. Add 1 cup quinoa to 2 cups water, bring to boil and let simmer for 15 minutes. Or until cooked. Save any leftover quinoa to top on salads, or buddha bowls, or try my Creamy Quinoa Porridge for breakfast.