In a large pot or Dutch oven, heat olive oil over medium heat. Add the yellow onion and sauté for about 5 minutes until translucent. Add garlic and ginger, stirring for 2-3 minutes until fragrant.
Add jalapeños (if using), red curry paste, curry powder, and ground cumin. Stir well and cook for 2 minutes to bloom the spices.
Stir in garbanzo beans, cauliflower, and red bell pepper, mixing until vegetables are well-coated with the spice mixture.
Slowly add vegetable broth and tomato sauce, stirring to combine. Bring to a gentle boil, then reduce heat to a simmer.
Allow the curry to simmer for about 20 minutes until cauliflower is tender and flavors meld. Stir occasionally.
Stir in coconut milk and let the curry simmer for an additional 5 minutes.
Serve hot, garnished with green onions and cilantro. Pair with rice or naan.
