Place the rice, 4 cups of water and a pinch of salt in a saucepan. Bring to a simmer, reduce heat to low, cover, and cook for 20-30 minutes, until tender. Stir in the cilantro, peas, shallots and garlic chips. Season with salt and pepper.
For the mango chutney, In a large pot, combine the vinegar, ginger, red onion, brown sugar, chile flakes, salt and pepper. Bring to a boil. Fold in the mangos and cook for about 20 minutes, until soft. Purée with an immersion blender, leaving the chutney slightly chunky. Taste for seasoning.
For the curry, heat a skillet over medium heat with the oil. When hot, add the garlic, ginger, and lemongrass and stir until fragrant, about 1 minute. Add the onion and turmeric and cook until soft.
Add the coconut milk, vegetable stock, brown sugar, and lime leaves. Bring to a boil, then remove from the heat and let cool slightly. Stir in the lime juice, remove the lime leaves, and purée until smooth with an immersion blender.
Return the curry to a simmer and stir in the soy nuggets, carrots and green beans. Cook until the vegetables are crisp-tender and the soy nuggets are warmed through. Turn off the heat.
Combine all the ingredients for the dill chickpeas in a bowl.
To serve, divide the confetti rice and curry between bowls. Top with dill chickpeas and mango chutney. Serve with naan.