Place the rice and 3 cups of water in a medium saucepan over high heat. Stir in 1 teaspoon salt. Bring to a boil. Reduce heat to low, cover, and cook for 20 minutes.

Meanwhile, heat the coconut oil in a large sauté pan over medium heat. Add the shallot and cook for 2 minutes, stirring occasionally.

Add the garlic, ginger, curry powder, turmeric, cumin, brown sugar, cayenne pepper, and salt. Stir for 30 seconds to release the flavors of the spices.

Shake each can of coconut milk before opening. Pour the coconut milk into the pan and stir to combine with the spices. Bring the coconut milk to a boil.

Add the cauliflower florets and sliced red pepper. Stir and cook for 5 minutes, stirring occasionally.

Add the sweet potato ribbons and chickpeas. Stir and cook for 3 more minutes.

Finally, add the snow peas, stir, and cook for an additional 2 minutes.

Remove the rice from the heat. Uncover and fluff with a fork.

Place 1 cup of cooked rice in each bowl or dish. Spoon the vegetable curry over the top. Serve immediately.