Heat the oil in a large heavy-based saucepan over medium heat. Cook the onion for 8-10 mins or until golden and lightly caramelised. Add the garlic, ginger and curry powder. Cook, stirring, for 2 mins or until fragrant.
Add the tomato, stock, potato and cauliflower. Bring to the boil. Reduce heat to low and cook for 15-20 mins or until vegetables are tender. Add the peas and baby spinach. Cook for a further 2-3 mins or until heated through and spinach wilts.
Serve the vegetable curry with steamed basmati rice and mango chutney.