Savoy Cabbage and Chickpea Curry | Spiced Indian One-Pot

Finely chop the onion, garlic, and fresh ginger. Cut out the core of the savoy cabbage, wash the leaves, and slice them into thin strips. Rinse the canned chickpeas in a sieve and drain thoroughly.

Rinse the basmati rice in cold water, then cook in twice the volume of lightly salted water for 12-15 minutes until tender and fluffy, then keep covered and warm.

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. Then stir in the grated ginger and crushed garlic, and fry for 1 minute until fragrant.