Zucchini Chickpea Tomato Curry

Heat the coconut oil in a large pot over medium-high heat. Add the onion and sweet potato, saute until the onion is tender, about 10 minutes. Toss in the garlic, salt, ginger, curry powder, coriander, cumin, fenugreek, and turmeric. Saute for 1 minute. Add the tomatoes. stirring to combine. Bring the mixture to a boil, reduce to a simmer, cover and let cook for 10 minutes. Add the zucchini, chickpeas, and agave nectar. Cover and simmer for 10-12 minutes, until all the vegetables are tender. If mixture looks dry, add vegetable stock or water. Add cilantro and lime. Serve immediately.