Heat a large skillet to medium-high. Add 2 tablespoons olive oil. When oil is shimmering (not smoking!), add tempeh.
Sauté tempeh, stirring infrequently, allowing it to brown on all sides. If the tempeh is sticking, add water or vegetable stock as needed.
Remove tempeh from pan and set aside.
Add 2 more tablespoons olive oil. When oil is shimmering, add onions and cook until translucent. Add garlic, curry powder, turmeric and salt.
Sauté another 30-40 seconds until the garlic and curry are fragrant.
Add garbanzo beans, coconut sugar, coconut milk, vegetable broth and seared tempeh.
Stir mixture and turn head to medium-low. Allow to simmer for 15 minutes, covered.
Stir in vegetables and simmer another 2 minutes.
Add salt to taste. Serve over cauliflower rice.