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Heat 2 tablespoons coconut oil and 2-4 tablespoons red curry paste in a large skillet over medium-high heat, until the oil is melted and the curry paste is fragrant.
Add in 1 teaspoon grated fresh ginger, 1 large white onion, 4 cloves garlic, and 1 large red bell pepper. Cook until the veggies are tender and fragrant, about 5 minutes.
Add in 15 ounces canned coconut milk, 15 ounces chickpeas, 15 ounces diced tomatoes, and 1 small head cauliflower. Bring to a boil, reduce heat, and simmer until the cauliflower is tender and the sauce is thick and bubbly, about 10 minutes.
Stir in ¼ cup minced fresh cilantro and season with salt and pepper. Serve over top of cooked rice with a side of hot naan for serving. Serve over cauliflower rice to keep it grain-free.