Green Bean and Chickpea Curry | Fragrant Indian One-Pot Dish

Finely dice the onion, and grate or very finely mince the garlic cloves and fresh ginger. Trim both ends of the green beans and cut them into 3-4 cm pieces. Rinse the canned chickpeas under cold water, then drain thoroughly.

Bring the basmati rice to a boil in twice its volume of lightly salted water, then cover and simmer on the lowest heat for 12 minutes. Turn off the heat and leave covered to rest until serving.

Heat the coconut oil in a deep frying pan or pot over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until translucent and soft. Add the grated garlic and ginger, then sauté together for another 1 minute until fragrant.