Heat a large pot over medium-high heat. Add coconut oil, onions, tomatoes, garlic, and stir. Cook until onions are translucent (5 minutes).
Next, add turmeric, coriander, cumin, soy sauce, curry powder, green curry paste, chickpeas, spinach or kale, coconut milk, and cauliflower. Bring to a boil and simmer for 20 minutes
Mix together until thoroughly combined and warm.
Serve with cilantro on top and enjoy!
This curry is great for leftovers, too! Enjoy it for lunch or dinner at home!