In a medium dutch oven or other heavy-duty pot, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally for 2 to 5 minutes.
Reduce the heat to medium (or medium low if necessary) and cook until the onion is richly browned button burned, 5 to 7 minutes more.
Add the garlic and ginger; stir continuously until fragrant about 1 minute.
Add the curry, coriander, cumin, turmeric, and cayenne; stir for 30 seconds to toast the spices.
Add the tomato paste and stir until well blended with the aromatics, about 1 minute.
Add the broth and coconut milk and bring to a boil.
Reduce the heat to medium low or low and simmer for 5 minutes.
Add the squash, broccoli, carrots, and snap peas, continuing to simmer medium heat for 7 to 10 minutes. You want vegetables to be fork tender.
Cover, and continue to simmer until the vegetables are fork tender, check every 5 minutes until done.
While vegetables tenderize, in a fry pan mix, coconut oil, coconut milk, and cauliflower rice.
Sauce for 5-7 minutes until done.
Stir in the kale, cook until wilted, about 3 minutes more.
Season to taste with salt.
Serve with cauliflower rice and garnished with cilantro, green onion and hemp hearts.