Put rice on to cook.
Place a pan on medium heat, with a little oil or water. Add in the onion, cooking until softened.
Stir in the garlic, curry powder and date syrup.
Next, add the chickpeas, tomatoes, coconut cream and salt. Stir well.
Simmer on low until the rice has cooked.
Portion out the rice into serving bowls, topped with a scoop of curry.
Garnish with roasted peanuts and coriander, and enjoy!
1 white onion (finely sliced)
2 garlic cloves (minced)
2 tbsp curry powder
1 tbsp date syrup
2 cans chickpeas (drained and rinsed)
1 can chopped tomatoes
1 can coconut cream
Pinch of salt
1 1/2 cups rice
Roasted peanuts and coriander (to garnish, optional)
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