Start by cooking the brown rice according to the directions. Meanwhile, heat the veggie broth in a large saucepan or pot to medium heat. Sauté the onion and garlic until translucent. 3-4 minutes. Add a pinch of sea salt and pepper. Next stir in the ginger and red curry paste then sauté for 2 minutes.
Stir in the bell pepper, cauliflower, broccoli and edamame. Cover with lid and let steam about 5 minutes, stirring occasionally and adding a splash more of veggie broth/water as needed, if you feel like it’s getting dry. Now pour in the can of coconut milk, 1/2 cup veggie broth, soy sauce, coconut sugar, Sriracha, curry powder, turmeric and garam masala. Stir until well combined. Bring to a boil then reduce heat to simmer about 8-10 minutes. Turn off heat.
Serve over brown rice and garnish with optional toppings.