Preheat oven to 450°F. Combine rice, 1¼ cups water, and a pinch of salt in small saucepan and bring to a boil. Cover, reduce heat to low, and cook until water is absorbed and grains are tender, 15 to 18 minutes. Cover to keep warm and set aside. (4-servings: use 2½ cups water)

Meanwhile, brush baking sheet with 2 tsp vegetable oil. Combine Brussels sprouts, just half the tamarind chutney, and a pinch of salt and pepper in large bowl and toss to coat. Arrange Brussels sprouts, cut side down, on prepared baking sheet and broil until fork-tender and crispy in places, 10 to 12 minutes.

Stir together remaining tamarind chutney, vinegar, cilantro, just half the lime juice, peppers, and a pinch of salt and pepper in medium bowl.

Whisk together just half the curry paste, coconut milk, remaining lime juice, and a pinch of salt and pepper in small saucepan over medium heat. Add chickpeas, bring to a simmer, and cook until heated through, 3 to 4 minutes. Divide rice between bowls and top with green curry chickpeas and Brussels sprouts. Spoon relish over Brussels sprouts. Enjoy! (TIP: Keep remaining curry paste for your own use.)