To prepare the vegetables, cut each okra on the bias (diagonally) into two pieces. Do the same with each snap pea. It opens up the seeds and gives the vegetables a fresh look. End each zucchini and cut lengthwise in half and then slice into 1/8” thick slices. Set all aside.

To make the curry, using a large high-sided skillet (you can use a dutch oven), heat 2 tbsp grapeseed oil over medium-high heat, add the shallot, lemongrass, ginger and chilies. Cook until the shallot starting to get transparent and the ginger and chilies have softened, about 4 minutes. Add the curry powder and turmeric. Stir, coating and toasting the spices, about 1 minute. Add the coconut milk, water and fish sauce. Stir well with a whisk or wooden spoon until fully incorporated and a nice reddish cream forms. Reduce the heat to medium and let simmer for 5-7 minutes until the sauce has thickened slightly. Add the chickpeas and cook for 2 minutes until the chickpeas have been heated through but also have broken down just very slightly.

Meanwhile, once you have the curry sauce reducing, over a medium high heat, heat the remaining tablespoon of oil in a non-stick skillet. Add the shallot and sauté for 1 minute. Add the okra, snap peas and zucchini and sauté for approximately 2 minutes. Once curry sauce is done, add the vegetables to the sauce, stir in the basil leaves and serve. Top with fresh sprigs of mint and cilantro.