Indian Savoy Cabbage and Chickpea Curry | Creamy Spiced Autumn One-Pot

Remove the outer leaves of the Savoy cabbage, cut out the thick core, then slice the leaves into strips of about 1.5-2 cm. Finely dice the onion. Peel the garlic and fresh ginger, then finely grate them. Rinse the canned chickpeas under cold running water and drain thoroughly.

Bring the basmati rice to a boil in twice its volume of lightly salted water, then cover and simmer over low heat for 12 minutes until all the water is absorbed. Turn off the heat and leave it to rest, covered.

Heat 2 tbsp of coconut oil in a large frying pan or deep pot. Add the finely chopped onion and sauté over medium heat for 3-4 minutes until translucent. Stir in the grated garlic and ginger, then sauté for another 1 minute until fragrant.