Heat the oil in a large pan on medium heat. Add the onion and red pepper and soften for 3-4 minutes, stirring regularly.
Next, add the chopped garlic, ginger, and chilli. Stir well and cook for another couple of minutes.
Once those have softened, add the chickpeas, cauliflower, ground cumin, ground coriander, turmeric, salt, pepper, and chopped coriander stems (but not the leaves). Mix thoroughly and cook for a minute or so.
Next, stir in the coconut milk and water/veg stock. Mix well, bring to a gentle simmer, then cover with a lid and cook on low heat for 10-15 minutes or until the cauliflower pieces are tender.
Once the cauliflower is tender, cook for another few minutes with the lid off to allow some of the liquid to evaporate. Once you're happy with the consistency, add the lime juice, lime zest, and chopped coriander leaves. Mix well, adjust the seasoning to taste, and serve.