In a medium bowl, soak the Royal Basmati Rice for at least 15 minutes in water. While rice is soaking, cut the vegetables as instructed above. Once vegetables are prepared and the rice is soaked, drain the rice of the water and rinse to remove any extra starch.
Into a medium saucepan, add the Basmati Rice, 1 cup of the light coconut milk, and ¾ cup of water. Place saucepan, uncovered over high heat, bring to a boil, stirring occasionally. Let liquid reduce slightly below rice level, reduce heat and cover with a lid. Simmer for about 15-20 minutes.
While rice is cooking, in a saucepan over medium heat, add the coconut oil. Add the minced garlic, grated ginger, chopped green onions, chopped broccoli, diced zucchini, julienne carrots, celery, and mushrooms. Saute till soft, about 5 minutes.
To the saucepan, add the remaining light coconut milk from the can, vegetable stock, curry powder, ground turmeric, cumin, coriander, red chili powder, and salt and pepper to taste. Let simmer for about 8 minutes. Then add in the snow peas and continue to simmer for another 3-5 minutes. Check the veggies for desired tenderness.
Recheck your seasonings and adjust if needed. Adjust seasonings as necessary. Some may like more chili powder. Serve immediately and add chopped cilantro as a garnish.