Spray the pan with low calorie cooking spray and place over a medium heat.
Sauté the onions and peppers for 10 minutes, until softened and the onions have started to brown.
Add the garlic, ginger and chopped chilli, and continue cooking for 1 minute.
Add the spices and cook for a further minute until fragrant.
Add the tomatoes and stock, bring to a boil and then reduce the heat and allow to simmer for 15 minutes.
Add the cauliflower, stir well, then cover with a lid and allow to simmer for 10 minutes.
After 10 minutes, stir well and cook for another 5 minutes without the lid.
Stir in the mango chutney and coriander and serve with your choice of accompaniment.