Peel and chop the garlic and onions. Wash and drain the vegetables and cut into bite sized pieces.
Heat the Babassu Oil in a large pan and gently fry the onion and garlic and then add the spices to bring out their flavor. Add the vegetables, one at a time, starting with things like carrots that take longer to cook.
Cook for a few minutes without browning. Sprinkle with a bit of sea salt and then add the stock. Add water if necessary and cover with a lid
Cook for about 15-20 minutes, until vegetables are just tender.
Taste and add more salt if necessary and if you want a stronger curry taste, add the lemon juice.
Serve on rice, millet or couscous.
Note: If you don’t have Babassu Oil you can use Coconut Oil instead.