- 1 cup basmati rice (or rice of choice)
- 2 tablespoons oil
- 1 onion (medium sized, diced)
- 3 cloves garlic (minced)
- 2 teaspoons curry powder
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt & Pepper
- 1/2 cup stock (vegetables, or water)
- 1 tin of chickpeas
- 425ml full fat coconut milk
- 1 tablespoon fresh lemon juice
- 3 cups tatsoi (roughly chopped)
- Cook the rice according to specific instructions on the package.
- Heat the oil in a large soup pot over medium heat.
- Add the onion and cook, stirring occasionally until fragrant, about 5 minutes.
- Add the garlic, curry powder, red pepper flakes and a healthy pinch of salt and pepper. Cook for 1 minute longer, stirring often to coat the onion and garlic in the spices.
- Add in the vegetable stock, chickpeas and coconut milk. Bring to a boil. Reduce the heat and simmer for 10 minutes.
- Add the lime juice and tatsoi and keep on low heat until the tatsoi wilts down. Season to taste with additional salt and pepper.
- Serve hot on rice!
