~1 cup rice
~1 can garbanzo beans
~3 full length carrots
~chives + cilantro
~1 can diced tomato
~1-2 cups frozen peas
~3-4 TBS curry powder
~ 1 can coconut milk (full fat)
Cook the rice--> 2 cups water to 1 cup rice.
Chop up the onion + carrots. Steam in pan until tender. Remove water and add peas, coconut milk, curry powder, tomatoes and herbs. Cook for 5 minutes.
Drain + rinse a can of garbanzo beans. Heat on the stove with a pinch of salt + pepper.
Plate as desired either pouring the mixture over the rice or eating it side by side. Top with fresh avocado and a squeeze of lemon juice.