Heat your coconut oil on medium heat. Add your onions, carrots and jalepeno along with a pinch of sea salt and pepper, and your turmeric, cayenne, cumin, coriander, ginger, curry powder, and garlic powder. Saute in medium until onions are translucent.
Add apple cider vinegar and deglaze the bottom of the pan. Add your pumpkin puree and coconut milk and stir until combined.
Bring to a low boil and add in your bell pepper, sweet potato, cauliflower, garbanzo beans and broccoli and season with a pinch more of sea salt and black pepper. Reduce heat to med low and cook for 20 mins.
Add your kale and frozen green peas and cook for another 20 mins.
Serve with Jasmine rice and garnish with fresh cilantro. ( I added some roasted acorn squash as well because I had some leftover, but this is just optional). Enjoy!