Rinse the quinoa thoroughly in a mesh strainer.

Bring vegetable stock to a boil in a saucepan.

Add quinoa to the boiling stock, return to a boil.

Reduce heat to a simmer, cover, and cook for 20 minutes until quinoa is tender and liquid is absorbed.

Heat coconut oil in a saute pan over medium heat.

Add diced onion and cook until translucent.

Add minced garlic, tomato paste, turmeric, salt, curry powder, ginger, cayenne, and cumin; stir until fragrant.

Combine water and cornstarch or potato starch, then add to the pan along with diced sweet potato.

Bring to a boil, then reduce to a simmer.

Stir in cauliflower and chickpeas, then cover with a lid.

Cook for 13-15 minutes, stirring occasionally, until cauliflower and sweet potatoes are tender.

Stir in full-fat coconut milk and remove from heat.

Add more salt to taste if needed.

Serve the vegetable curry over quinoa and garnish with fresh mint or cilantro.