Prep: Preheat the oven to 400F and set a 9×13" casserole dish aside.
Broth: Warm a medium pot over medium heat; add the cumin seeds and dry toast for 45 to 60 seconds, or until fragrant (Note: if using ground cumin, add with the curry powder). Add the coconut milk, water, curry powder, and salt to the pot and whisk well. Cover and bring to a boil over high heat.
Assemble: Add the chickpeas, cauliflower, carrots, peas, onion, garlic, and chopped cilantro stems to the casserole dish. Mix well, then sprinkle the rice over the top of the dish.
Bake: Remove the broth from the heat once it comes to a boil and pour the liquid evenly over the casserole dish; mix gently and make sure all of the rice is submerged. Cover the casserole with aluminum foil (or parchment paper, followed by aluminum foil) and bake in the middle rack of the oven for 45 minutes.
Serve: Remove from the oven, uncover, and mix well. Serve warm and top with the remaining cilantro and slivered almonds, or as desired. Refrigerate leftovers in a sealed container for up to one week, or in the freezer for up to one month.