In a deep pan heat the ghee over medium heat. Add the onion and ginger, saute until the onion softens. Stir in the curry powder, turmeric, garlic and crushed cardamom seeds; season then add the vegetable stock to the pan.
Bring to the boil and then lower the heat to a simmer. Add the cauliflower, red pepper and coconut milk, cover and simmer for 15 minutes.
Finally, check the cauliflower is cooked, stir in some chopped coriander then serve with steamed basmati rice.