This dish takes its inspiration from the foundational tenets of kitchari, a traditional Ayurvedic dish consisting of rice, mung beans, and spices, but trades in a can of Heyday Canning Co.’s Coconut Curry Chickpeas as the choice legume. The convenient nutritional beauty of combining rice with legumes is that the two components come together to create a complete protein, making this a balanced and satiating vegetarian meal. This simple, flavor-packed dish comes together in less than 30 minutes, and makes for excellent leftovers.

Vilda Gonzalez, @vildasaskiagonzalez


Serves 2-4
  • 2 tablespoons ghee
  • 1 large yellow onion, thinly sliced
  • Salt to season
  • 4 garlic cloves, thinly sliced
  • 1 tablespoon curry powder
  • ¾ cup white basmati rice
  • 1 cup coconut milk

  • 2-3 cups vegetable stock
  • 1 bay leaf
  • 1 can Heyday Canning Co.'s Coconut Curry Chickpeas
  • A handful each of dill, cilantro, and mint
  • Juice of ½ lime
  • Coconut yogurt, to serve
Cookware Used
8.5-Inch Stainless Steel Sauce Pan
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Beyond Measure Duo
Glass Measuring Cup Set
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Heyday Canning Co.'s Variety Pack
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Add the ghee to Saucy set over medium-high heat. When the ghee is hot but not smoking, add the onions and season with a generous pinch of salt. Stir to coat the onions in the fat, and cook, stirring every few minutes, until the onions are softened and charred around the edges — about 10 minutes. Remove half of the onions from the pan and set aside for later use. Add the garlic and cook for a minute to briefly allow the garlic to soften. Add the curry powder, stir to combine, and cook for another minute to bloom the aroma of the spices. Add the rice and stir to coat in all of the flavor.

Add the coconut milk, 2 cups of vegetable stock, a bay leaf, and another generous pinch of salt to the pan. Bring everything up to a bare boil, then lower the heat to maintain a simmer and cover with a lid. Cook, undisturbed, for 15 minutes. After 15 minutes the rice will have absorbed most of the liquid and should resemble the consistency of a risotto. Add another splash of broth if the rice looks thirsty. Add a can of Heyday Canning Co.’s Coconut Curry Chickpeas. Stir to combine, and add another splash of broth to help bring everything together. Taste for seasoning, and add another pinch of salt if necessary.

In a small bowl, toss all of the herbs in the lime juice. 

Serve the dish topped with a dollop of coconut yogurt, the reserved caramelized onions, and a heap of lime dressed herbs.