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.