Ingredients:

• 1 bottle of Thai curry base
• 2 tbsp coconut oil
• 1 red onion
• 2 cloves garlic
• 200g carrots
• 400g drained chickpeas
• Garam Masalla
• maple syrup
• 1/2 bunch of coriander
• 450g basmati rice
• Salt pepper

And so it goes:

• Cook rice according to package instructions. Finely dice onion, garlic and carrots. Heat pan. Heat 2 tablespoons of coconut oil, onion, garlic and carrots and sauté until translucent.
• Deglaze with Thai curry base, cover and cook for 10 minutes until the carrots are soft but still firm to the bite. Stirring occasionally. Add maple syrup.
• Now put the mixture in a blender (alternatively a hand blender) and mix until a creamy sauce is formed. Season with salt and pepper.
• Heat coconut oil in the same pan, add the chickpeas and add a teaspoon of garam masala. Stir and roast until crispy, about 5 minutes.
• Divide rice between plates. Pour the chickpea curry over it and sprinkle with freshly chopped coriander.