The Bojon Gourmet

Make the rice:
2 Place the rice in a strainer and rinse under cool water until the water runs mostly clear, 10 seconds. Drain well and place in a medium saucepan with the water and salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover the pot, and steam the rice until the water is absorbed, about 15 minutes. Remove from the heat and let stand 10 minutes. Use the tines of a fork to gently fluff the rice.
Meanwhile, make the curry:
5 Have the chickpeas cooked and ready to go.
6 Preheat the oven to 325ºF. Place the cashews on a small, rimmed baking sheet and toast until golden, 8-12 minutes. Let cool.
7 Heat the coconut oil in a wide skillet set over a medium flame and when it shimmers, add the onion, carrot and ginger. Cook, stirring, until beginning to soften, 5-7 minutes. Stir in the garlic, then the curry powder, cooking until fragrant, 30 seconds. Add a splash of the chickpea broth or water to deglaze the pan.
8 Add the coconut milk, chickpeas, and salt to the pan and bring to a simmer. Cook, stirring occasionally, until the curry has thickened a bit and the vegetables are tender, about 10 minutes. Stir in the spinach just until the spinach is wilted, then remove from the heat and stir in the lemon juice. Taste, adding more salt if you feel the curry needs it.
9 Divide the rice between 3-4 bowls, top with the curry and a handful of cashews, and serve with hot sauce, if you like. Extras keep well, refrigerated airtight, for up to 2 or 3 days.