Core and chop apple, shred carrot, and slice scallions and set aside in a bowl (they can all be together in one bowl).
Preheat 12″ skillet over medium-high heat. In a small bowl or measuring cup, whisk half of the milk with the flour, curry powder, garam masala, and salt.
Add milk+flour mixture and remaining milk plus 1/2 cup water to the hot skillet, stirring constantly. Simmer until thick and bubbly, about 2-3 minutes. (It will be less thick if you’re not using any flour.)
Stir in apple, carrot and green onion and cook 5 more minutes, stirring occasionally. Meanwhile, chop peanuts (if using) and cilantro and set aside in another small bowl.
Add garbanzo beans and rice and cook for 5 more minutes or until heated through, stirring often. Remove from heat and sprinkle with peanuts and cilantro. Serve with optional mint chutney and plain greek yogurt for topping.
I also cook garbanzo beans from a dried state instead of buying the cans. Although the canned versions are great in a pinch they’re more expensive, plus they’re, well, they’re canned. Making beans from scratch is super easy and low-touch, but does take some planning.
If you make enough of this it’s great as a leftover lunch or second dinner during the week because it keeps really well in the frig. Just reheat in the microwave or in a pan on the stove, with a little water to re-moisten. Stir in extra cooked veggies to bulk up the healthy content.