½ cup basmati rice 1 cup water 2 pinches salt 2 medium onions 2 tbsp olive oil 3 cloves garlic ½ lime 1-2 tbsp of your favourite curry paste. (a Tikka Masala curry paste would work great as well) 1 can coconut milk (1 can = 1.5 cups ) 1 can chickpeas, drained and rinsed 1-2 tbsp soy sauce (try one tbsp first, add another if required) 2-3 medium tomatoes/ handful cherry tomatoes, chopped. The sweeter the better 😉 1 cup basil leaves 1 tsp maple syrup (sugar is fine too) Optional: 1/2 cup green veg like sugarsnap peas or broccoli
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½ cup basmati rice 1 cup water 2 pinches salt 2 medium onions 2 tbsp olive oil 3 cloves garlic ½ lime 1-2 tbsp of your favourite curry paste. (a Tikka Masala curry paste would work great as well) 1 can coconut milk (1 can = 1.5 cups ) 1 can chickpeas, drained and rinsed 1-2 tbsp soy sauce (try one tbsp first, add another if required) 2-3 medium tomatoes/ handful cherry tomatoes, chopped. The sweeter the better 😉 1 cup basil leaves 1 tsp maple syrup (sugar is fine too) Optional: 1/2 cup green veg like sugarsnap peas or broccoli
Prep Time: 10 mins
Number of Servings: 3
