Prepare the rice according to the instructions on the packet.
Cut the potatoes, carrots and zucchini peeled or unpeeled into small pieces. Drain the chickpeas.
Peel and finely chop the shallot, clove of garlic and ginger, then sauté in a little oil. Add the vegetable pieces and the chickpeas and sauté briefly, then deglaze with the stock and coconut milk. Simmer over medium heat for 20 minutes. Then season with mango sauce, curry and, to taste, salt, pepper, chilli and turmeric.