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Add the rice, water and a pinch of salt and bring to a boil.
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While this is happening chop the onions, basil and juice the lime.
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Put the oil and onions into a large pan and cook on a low-medium heat until the onions start to soften and turn brown, about 5 minutes.
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Add curry powder and the coconut milk, stirring until the curry is dissolved. Add another pinch of salt. Taste test - if you’d like your curry a little stronger then add another tbsp.
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Throw in the chickpeas and soy sauce, and cook on a medium heat for around 5 minutes, bringing the curry to a boil. If it starts to burn, reduce heat immediately.
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Add the chopped tomatoes, chopped basil, lime juice and gently simmer the curry for another 2 minutes. Taste test again, and if desired add a second tbsp soy sauce and the syrup or brown sugar. Give it another stir.
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Serve the curry and rice together.