1 can chickpeas
1 can coconut milk
1 cup basmati rice
1 small baby potato (cut in tiny piece)
1 tbsp coconut oil
1/2 yellow onion (diced in small pieces)
1 tbsp red curry paste
Salt to taste
In a small pot over medium-high heat. Stir in rice, 2 cups of water and a pinch of salt. Bring to boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-20 minutes. Keep covered until ready to serve.
Meanwhile, heat coconut oil in a non-stick pan over medium heat. Add onions and cook stirring frequentl, until soft and translucen, add chickpeas, and cook, stirring until browne, 10 minutes.
Add coconut milk and diced potato, cook until thickened.
Serve with a side of rice on a bed of spring mix.
Fried egg is optional.