1. Cook 50g brown rice according to package instructions. Set aside. 2. Heat 10ml olive oil in a large skillet over medium heat. 3. Add 50g diced onion and cook until translucent, about 3 minutes. 4. Add 6g minced garlic and 5g grated ginger. Cook for 30 seconds until fragrant. 5. Add 5g curry powder, 2g turmeric, 2g cumin, 2g coriander, and 1g red pepper flakes. Cook for 30 seconds until fragrant. 6. Add 100g diced tomatoes and cook for 2-3 minutes until they begin to break down. 7. Add 150g chopped green cabbage and cook for 3-4 minutes until slightly wilted. 8. Add 120g chickpeas, 120ml coconut milk, and 60ml vegetable broth. 9. Bring to a simmer and cook for 10-15 minutes, until the cabbage is tender and the sauce has thickened slightly. 10. Stir in 2g garam masala, 2g salt, and 1g black pepper. 11. Serve over the cooked brown rice. 12. Garnish with 5g chopped fresh cilantro.