Peel the onion and thinly slice and place into a bowl. Squeeze the juice of ½ a lemon over the onion and add a pinch of salt. Using your hands, work the lemon juice and salt into the onion by mixing everything together thoroughly - scrunching your hands together to massage the liquid into the onion. Set to one side until ready to serve.
Cook the brown rice according to the packet instructions.
Wash the carrots and chop roughly into 1 inch pieces. Place onto a baking tray and drizzle with the oil, paprika and some salt and pepper. Mix well and roast for 15 - 20 minutes, until starting to soften and turn golden.
Cook the sugar snap peas in salted, boiling water for 3 minutes then drain.
Warm fiid according to packet instructions.
When ready to serve, grab 2 bowls and divide the rice between each bowl, keeping it to one side. Add half of the carrots to each bowl, followed by half of the sugar snap peas. Place each ingredient next to each other as if working around a clock face, so; rice at 12 o’clock, carrots at 4 o’clock, sugar snap peas at 6 o’clock etc.
Add the Tangy Coconut and Chickpea Curry and finally add the pickled red onions, which by now should be a vibrant pink colour!