Wash cauliflower thoroughly and break the head down into florets. Chop the potatoes to make 1 inch cubes. Set aside.

Chop and mince: garlic, chili peppers and ginger. Chop up the mushrooms and bell peppers.

Heat 2 tablespoons of olive oil in a wok or skillet. Add 2 tbsp curry powder, chili flakes and 2 tsp turmeric podwer. Stir frequently so the spices don't burn.

Add the minced garlic, ginger and chili and stir. Add more oil if necessary.

Add the potatoes and stir for 2 minutes. Add the coconut milk. Let boil and simmer for 5 minutes. Add the cauliflower florets. Cover wok and leave for 20 minutes. (If necessary add the chicken stock)

Add the peas and mushrooms and remaining curry powder. Leave for 10-15 minutes until the peas have cooked and potatoes are soft.

Serve over rice.