Step 1

Warm coconut oil over medium-low heat in a large pot. Add onion, garlic, and ginger. Cook, stirring frequently, for 5-7 minutes or until the onion is fragrant and translucent.

Step 2

Add curry powder, ground turmeric, ground cumin, and ground coriander. Cook, stirring together, for 1-2 minutes.

Step 3

Add cauliflower, coconut milk, vegetable broth, garbanzo beans, coconut sugar, and salt. Stir together and bring to a boil, then reduce heat and simmer (covered) for 10-15 minutes. Once the cauliflower is fork-tender, remove from heat.

Step 4

Serve turmeric curry over rice. Garnish with fresh cilantro and toasted almonds (optional). Enjoy!