Boil rice according to the instructions on the package.
2
Mince the garlic and the red onion. Add half of the garlic and half of the red onion to a pot together with some oil and fry until the onion has turn soft.
3
Add curry powder and fry for another minute until you add the salsa, full fat sour cream and chickpeas. Add a splash of water and let simmer for 10-15 minutes. Add salt to taste.
4
Make a green coriander dressing by adding the rest of the garlic, the rest of the red onion, coriander, olive oil, lime juice and a pinch of salt to a bowl and mash it all together.
5
Serve the curry with rice, chopped cucumber, rocket and coriander sauce.
