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PdfPrep all vegetables: Peel and rough chop carrots to about ½ inch size rounds. Rinse, trim, and halve cauliflower florets to be about the same size. Rinse and drain chickpeas and yellow lentils/peas. Fine dice onion and mince garlic.
Heat oil in a pot on medium-low heat, add bay leaves, garlic and cook, stirring, until fragrant, about 1 minute.
Add onion and cook, stirring, until fragrant and beginning to brown, 5 to 6 minutes.
Add ginger and cook, stirring, until fragrant, about 1 minute.
Stir in diced tomatoes and spices and bring to a simmer.
Add chickpeas, carrots, cauliflower, coconut milk, tomato sauce, lentils, and peas, stir to combine and simmer for 5 minutes.
Add 2 cups of water and bring to a simmer.
Stir in 1 cup of rice, reduce heat to low, and cook covered for 15 minutes.
Stir and check on the consistency. Add ½-1 cup water to reach desired consistency.
Cover and cook for another 15 minutes. The total cook time should be 25-35 minutes or until the rice is cooked and cauliflower and carrots are tender.
Garnish with cilantro and serve with yogurt and squeeze of lime, if desired.