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Warm the oil in a large, deep skillet over medium heat. Add the curry powder and toast (bloom) for about 20 seconds.
Add the onion, garlic, Scotch bonnet pepper (if using), ginger, and ½ teaspoon of the salt. Stir well and sauté for 3–5 minutes, until the onion is tender.
Add the chickpeas, potatoes, carrots, coconut milk, water, bouillon paste, thyme, and the remaining 1 teaspoon salt. Stir to combine.
Bring the curry to a simmer, then cover and cook for about 20 minutes, or until the potatoes and carrots are tender.
Season to taste with additional salt and pepper.
Serve over brown rice or with vegan naan. Garnish with sliced green onion and cilantro.