Mushroom Chickpea Curry | Creamy Indian One-pot

Rinse the basmati rice thoroughly in cold water, then cook in double the amount of lightly salted water for about 12-15 minutes until tender, and leave covered to steam.

Clean the brown button mushrooms and cut them into thicker wedges. Finely chop the onion, and grate the garlic and ginger. Drain the canned chickpeas and rinse with cold water.

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