Cook brown rice according to package directions.
Then Wash, dry, slice and dice the vegetables.
Add the veggies to a large saute pan and Cook for 10 minutes with the lid on, over medium/low heat.
Add the chickpeas, stir and cook for an additional 10 minutes with the lid on, over medium/low heat.
Add all curry sauce ingredients to a high speed blender and blend on high until smooth, about two minutes.
Heat curry sauce in a small saucepan, or if using a Vitamix, continue blending on high until sauce becomes hot, about six minutes.
Rinse, dry and chop the fresh basil.
Serve and enjoy!