Add in garlic, ginger and jalapeno and saute until softened, about 5 minutes. Add in the curry paste, curry powder, and cumin. Season with salt to taste and cook 2 minutes, stirring frequently.
Stir in 1/4 cup water. Transfer curry mixture to a food processor and puree until smooth, about 2 minutes.
Heat remaining 2 Tbsp oil in same pot over medium heat. Add curry mixture and cook 1 minute.
Add the garbanzo beans, cauliflower, and bell pepper and toss to coat with curry mixture.
Stir in vegetable broth, tomato sauce, and coconut milk. Season with salt to taste and bring to a light boil.
Reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally (original recipe lists simmer covered for 30 and uncovered for 15, but I prefer a slightly thicker consistency).