Boil the brown rice in twice the amount of salted water. (I find it practical to measure the rice and the water in cups. For me, one cup is about 200ml. That means you need 3 cups of rice and 6 cups of water.) The rice then has to simmer for about 40 minutes. That is enough time to prepare the curry in the meantime.
Dice the onions and clean and slice the mushrooms. Cook both in the coconut milk. I use a deep pan to make the curry.
Wash and dice the peppers, parsnips and pumpkin. Hokkaido does not need to be peeled because the shell becomes soft when cooked. However, the shell sometimes has hard "scarred" areas that I remove.
Once the onions are cooked, add the peppers, hokkaido, parsnips, and peas. Cover the pan with a lid and cook everything, stirring occasionally, until the parsnips and Hokkaido are soft.
Season the vegetables with salt, pepper, nutmeg, curry and parsley, add the chickpeas and let everything cook again briefly. The Hokkaido should now disintegrate slightly when stirred and form a pleasantly creamy sauce with the coconut milk. I serve the curry on top of the rice after spreading the rice flat on the plate.