Add the basmati rice in a pot with a 1:2 ratio of rice to water, add a large pinch of salt and allow to simmer for 15 minutes until the water is absorbed
Start by adding the whole spices and bay leaves to a pain with a 1tsp coconut oil /olive oil and heating for a minute
Add in the red onion, green chilli and half the ginger (all finely diced) and fry for around 5 minutes
Once they have cooked down add the minced garlic cloves and add to the pan for around a minute to cook properly then add in the finely diced red pepper, drained chickpeas and courgette
Add in the dried spices with the veggies and allow to cook for a further 5-6 minutes on a high heat
Turn down the heat slightly then add in the plant based milk with a squeeze of 1/2 lime and allow to take on all the delicious flavour for a further 5 minutes or so
check on the rice and take off the heat if it's absorbed the water and perfectly fluffy, set aside ready to serve
Taste test the curry, adding salt to preference and a little more spice if preferred
Serve up with the steaming hot rice, then add a dollop of yogurt on each curry, garnish with the finely chopped spring onions and a squeeze of the other 1/2 lime
Enjoy!