Coconut Chickpea Curry Recipe

Name: Coconut Chickpea Curry Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Asian, Indian
Ingredients: 3 Scotch bonnet peppers or habaneros; ½ cup|125 ml white balsamic or apple cider vinegar; granulated sugar, to taste; kosher salt, to taste; 3 tablespoons vegetable oil; 2 medium yellow onions, diced; 1 green bell pepper, stemmed, seeded, and diced; 3 tablespoons curry powder; 3 tablespoons fresh thyme; 5 garlic cloves, thinly sliced; 5 scallions, thinly sliced; 2 tablespoons tomato paste; 4 cups|1 quart chicken stock (use vegetable stock or water for a vegetarian option); 1 (14-ounce|400-gram) can full-fat coconut milk; 2 (15.5-ounce|439-gram) cans chickpeas, rinsed and drained; 1 ½ ounce|45 grams|2 ½ packed cups mustard greens; 1 lemon, juiced; for the coconut rice; 1 ½ cups|290 grams jasmine or basmati rice; 1 teaspoon granulated sugar; 1 (14-ounce|400-gram) can full-fat coconut milk; kosher salt, to taste