FOR THE RICE: Place the Brown Rice (1 cup) in a colander or strainer and rinse the grains thoroughly under cool, running water. Allow the excess water to drain off. Put the rice in a saucepan along with 2 cups water, then stir in a pinch of salt. Bring the water to a boil, stir, then simmer for 45 minutes. Once rice is cooked, remove from heat and fluff with fork.
Preheat oven to 400 degrees F (204 degrees C) and line two baking sheets with Nonstick Cooking Spray (to taste).
While the rice cooks, chop and prep Sweet Potato (3 cup), Broccoli (2 head), Red Bell Pepper (1), and Sweet Onion (1), then spread evenly among two baking sheets. Bake for 15 minutes, remove and stir, then bake additional 10 minutes or until all veggies are cooked to your preference.
In a large saucepan over medium heat, melt the Coconut Oil (1 tablespoon) and stir in Garlic (3 clove). Stir frequently and cook 2-3 minutes.
Next add the Garam Masala (2 teaspoon), Ground Coriander (2 teaspoon), Ground Cumin (1 teaspoon), Ground Turmeric (1 teaspoon), Paprika (1 teaspoon) and Salt (1/2 teaspoon), stir to combine. Stir in the Tomato Sauce (1 can) and Light Coconut Milk (1 can) and simmer for 10 minutes until thickened. Add Frozen Green Peas (1 cup) half way through.
Once vegetables are cooked, add them to large skillet with masala sauce, stir to combine. Serve over cooked long grain rice, garnish with Fresh Cilantro (1/4 cup) and serve with Flatbread (4).