Chickpea Curry Bowl

Name: Chickpea Curry Bowl
Ingredients: 2 cups basmati rice; 3 tablespoons salted butter; 1 onion, sliced thin; 2 cups small cauliflower florets; Kosher salt and freshly ground black pepper; 2 tablespoons curry powder; 3 cloves garlic, sliced; 2 tablespoons grated ginger; 1 1/2 cups vegetable stock; Two 15-ounce cans chickpeas, drained and rinsed; One 13.5-ounce can coconut milk; 1 cup frozen peas; 2 tablespoons honey; 1 tablespoon chile paste; 1 cup yogurt; 1 avocado, diced; 1/2 cup fried onions; 1/2 cup fresh cilantro leaves; 1/4 cup sliced scallions; 2 to 4 naan breads, warmed