Vegetarian Coconut Curry Stew with Bowery Mustard Frills

Ingredients

• 1 1/2 cups uncooked jasmine or basmati rice
• 2 14 ounce cans coconut milk (one for rice, the other to be added with stock)
• 1 1/4 cups water
• 1 teaspoon sugar
• pinch of salt
• 3 scotch bonnets (habanero peppers are a good substitute)
• 1/2 cup white balsamic
• pinch of sugar
• vegetable oil
• 2 yellow onions, small dice
• 1 green bell pepper, medium dice
• 5 cloves garlic, thin slice
• 3 tablespoons fresh Thyme leaves
• 5 green onions, thinly sliced
• 3 tablespoons curry powder
• 2 tablespoons tomato paste
• 1 pint chicken stock
• 28 ounces chickpeas
• Bowery Mustard Frills, 1.5 oz
• Salt
• pepper
• 1 lemon, juiced, for topping