First, thoroughly rinse the rice and add it to a pot along with the water and salt. Bring to a boil, then cover and simmer for 30 minutes. When done, fluff with a fork.
Next, get all of the ingredients for the coconut curry vegetables all chopped, measured and ready to go, as this recipe moves pretty quickly and there's no time to measure or chop once you get going. All of the spices and seasonings can go in the same pinch bowl.
In a separate medium/large pot, heat the water over medium-high heat for about 1 minute. Then, add the chopped onion and garlic and stir for an additional minute.
Next, add the cauliflower and carrots and stir for 4 - 5 minutes.
Then, add the spices and stir for 30 seconds to a minute just until the vegetables are evenly coated with spices.
Now, pour in the coconut milk, 3/4 cup water, maple syrup, bay leaves and stir until combined. Allow this mixture to simmer for about 10 minutes. By now, your kitchen should be filled with the glorious smells of curry, cooking rice and coconut. YUM.
After those 10 minutes, add the garbanzo beans, frozen peas and lime zest. Stir and allow to simmer an additional 5 minutes. Pull out the two bay leaves before serving.
That's it! Simply fill bowls with desired amounts of Forbidden Rice, then top with heaping ladles of coconut curry vegetables.