-
Heat the oil in a large pan over medium-high heat.
-
Add onion and cook until softened, about 5 minutes.
-
Add garlic curry powder, turmeric, cayenne (if using) and pepper and stir to combine.
-
Cook for 1 minute, stirring, then pour in the canned tomatoes and their juices and cauliflower.
-
Stir in the coconut milk, canna-oil, and garbanzo beans.
-
Reduce heat to lower, cover and cook, stirring often, until cauliflower is tender, about 10 minutes.
-
Stir in salt if needed. Serve curry over cooked brown rice.
-
Sprinkle with chopped cilantro just before serving.