Combine the coconut milk, water, basmati rice, minced garlic, chopped carrots, potato cubes and rinsed chickpeas in a large pot over medium-high heat. Bring the pot to a simmer, reduce the heat to medium, and cook for about 20 minutes. The basmati rice should be tender at this point and the sauce should be very thick.
Add the frozen corn and peas and stir until combined.
Before serving add the curry, Bragg (or soy), the juice of one lime, and the chopped cilantro. Stir to combine and this One Pot Wonder is ready to be eaten!
Curry powders vary greatly in the ingredients they have. In addition, if they've been sitting for awhile, they may have lost some flavor. Taste your curry at the end and feel free to add 1 to 2 additional tablespoons for even more flavor.Serving Suggestions: Serve chickpea curry with vegan naan bread and steamed broccoli. Also having additional tamari and sriracha is nice too.