Heat a large dutch oven over medium-high heat. Once pan is hot (after waiting a minute or two), add the olive oil, onion and cauliflower. Give a gentle stir, and then allow cauliflower to caramelize and lightly brown. Continue cooking over medium-high heat for several minutes.

Add in the ginger and garlic. Continue cooking for an additional minute until garlic/ginger are fragrant, but not burnt.

Add the curry spice mix. Gently stir to ensure all the vegetables are evenly coated. Heat spices through, but again be careful to not burn.

Then add in the coconut millk. Stir to combine. (you can add a little less/more depending now how much liquid you like). Cook for another minute or two, and then add in the sugar snap peas, shelled peas and lime juice. Season with salt/pepper.

Continue cooking the entire curry dish all together for an additional minute to heat everything through. Taste, adjust seasoning as neccesarry.

Add in a generous handful of fresh mint/basil.

Serve over a generous amount of brown rice or quinoa. Top with an additional lime wedge and a sprinkle of more herbs. Serve and enjoy!