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Cook the rice according to package directions.
Heat a deep sided skillet over medium heat.
Add chopped broccoli and cauliflower.
Add water or vegetable broth, one tablespoon at a time, to deglaze the pan and prevent the vegetables from sticking to the pan.
Continue to cook the broccoli and cauliflower for about 3 minutes. Continue to add water, if needed.
Add the minced garlic and stir with the broccoli and cauliflower for about two minutes, until the garlic becomes slightly fragrant.
Add the garbanzo beans and peas.
Add the ginger, garam masala, turmeric, and black pepper.
Stir the vegetable mixture and spices until well blended.
Continue to cook another 2 minutes.
Reduce heat to simmer.
Using kitchen shears, cut the whole peeled and drained tomatoes into smaller pieces, adding the smaller pieces to the simmering pan.
Cover the pan and simmer for 10-15 minutes, stirring occasionally, until the veggies are softened.
Remove the cover, add the coconut milk to the pan and mix well into the vegetables.
Place the cover back onto the pan and let vegetables simmer for another 5 minutes while the sauce thickens up.
Add a scoop of rice onto each of the serving dishes (about one cup each).
Top the rice with a large scoop of the curried vegetables.
Sprinkle with black sesame seeds for garnish, if desired.
Serve immediately.