1. Cook Coconut Rice

   Combine coconut milk, water and salt in a small pot. Bring to a boil. Add rice and reduce heat. Simmer covered for 20 minutes or until liquid has absorbed. Let stand for 10 minutes. Fluff rice with a fork. Salt to taste.

   • 1 can Tinned Coconut Milk
   • 175 ml Water
   • 1 tsp Salt
   • 185 g Basmati Rice
2. Prepare Protein

   Prepare chickpeas, set aside.

   • 850 g , drained and rinsed Tinned Chickpeas
3. Prepare Spice Mix

   Mix spices in a small bowl, set aside.

   • 1 Tbsp Paprika
   • 1 tsp Ground Cardamom
   • 1/4 tsp Ground Clove
   • 1/2 tsp Ground Cumin
   • 1/2 tsp Ground Coriander
   • 1 , broken in half Cinnamon Stick
4. Prepare Vegetables

   Prepare vegetables. Set aside.

   • 1 , chopped Yellow Onion
   • 4 , minced Garlic Cloves
   • 1 Tbsp , grated Ginger Root
   • 1/2 bunch , chopped, leaves and tender stems Fresh Coriander
5. Create Curry

   In the large pot, heat ghee over medium-high heat. Add vegetables, reserving coriander, season with salt and cook for 5 minutes or until soft. Add spice mix and tomato paste and cook until fragrant, for about 20 seconds, stirring occasionally. Add protein, vinegar, vegetable stock, sugar and salt. Let simmer uncovered on medium-low heat for 25 minutes or until sauce has reduced slightly and protein is tender. Add more stock or water if curry seems too dry. Stir in coriander and check seasoning.

   • 2 Tbsp Ghee
   • 4 Tbsp Tomato Purée
   • 1 Tbsp Cider Vinegar
   • 480 ml Vegetable Stock
   • 1 Tbsp Brown Sugar
   • 1 pinch , or to taste Salt
6. Plate & Serve Curry

   Plate rice and serve with curry. Enjoy!

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By Innit Culinary Team