Wait.
Before you make fun of this... try it. It was deeply satisfying on a frigid night.
I cubed and sautéed some potatoes.
I drained and rinsed a large can of chickpeas.
I flavored a can of coconut milk with 2T of my favorite Thai green curry paste, a splash of soy and fish sauces, and a pinch of sugar.
I thawed some frozen peas.
When the rice was ready, I combined everything else and got it quite hot.
And then...
I added the secret ingredient.
Last summer, when I had a superfluity of Thai basil in the garden, I made some pesto out of that Thai basil. And that's what I added at the last minute!
Then I served it atop the rice.
Neither of us was quite prepared for the deep, meaty flavor of this totally meatless meal.
P.S. In the summer, Thai basil is available at most garden stores.
Buy it. Plant it. Eat it.