Heat the oil in a large nonstick frying pan over a medium heat. Add the spring onions and stir-fry for 2–3 minutes. Add the garlic, ginger and curry powder, and stir-fry for 20–30 seconds until fragrant. Now add the cauliflower and peppers, and stir-fry for a further 2–3 minutes.
Stir in the tomatoes and bring to the boil. Cover, reduce the heat to medium and simmer for 10 minutes, stirring occasionally. Add the chickpeas, season to taste and bring back to the boil. Remove from the heat and serve immediately with steamed rice and mint raita.