Chop the garlic, chilli, ginger, onion and pepper.
Add 1tbsp olive oil to a pan on a low heat. Add the fresh spices and pan fry before pouring in the onion and pepper.
Chop the cauliflower and blanch in boiling water.
Once the onion is brown and the pepper cooking, add all of the ground spices.
Pour in the tinned tomatoes and coconut milk, squeeze in the lime juice and simmer for 15 minutes.
Add some fresh coriander and a sprinkle of salt and pepper.
Serve with rice and enjoy.