Toss chopped veggies with 3 tablespoons olive oil, salt and pepper, place on large baking sheet, and roast for 15-20 minutes until tender, stirring halfway through.
Meanwhile, cook rice according to package directions.
Heat remaining olive oil in a large saucepan, add chickpeas, curry powder, and season with salt and pepper. Saute for 3 minutes until crispy. Add coconut milk and continue to simmer for 6-8 minutes until the sauce has thickened. Remove from heat.
Assemble bowls with rice, roasted veggies, chickpeas and sauce, and cilantro.