In large sauté pan, heat 1 Tbsp. avocado oil over medium-high heat.

Add onions and cook approximately 3-4 minutes. Add garlic and ginger and cook for a minute more.

Add curry powder and ground turmeric and stir for just a few seconds.

Pour coconut milk into pan and add seasoned vegetable base Better than Bouillon. Stir to incorporate the seasonings. Season with salt and pepper to taste.

Add cauliflower and chickpeas to the pan. Stir to toss in the curry sauce. Bring to a boil. Cover and reduce heat to medium low. Simmer for about 15 minutes or until cauliflower is tender.

If desired, garnish with chopped cilantro and serve with rice or naan.