In a pot, heat oil and saute the onion, garlic and ginger until soft. Add the curry powder, mustard seeds and cumin seeds. Fry for 1 minute.
Add the stock and water. Bring to the boil.
Add the chick peas and split peas and simmer for 40 minutes or until tender. Add more water if required.
Ensure there is enough liquid in the pot to boil the cauliflower. Add cauliflower, cover and simmer for 10 minutes or until cauliflower is tender. Stir to combine.
Season to taste and add fresh coriander. Serve with roti bread.