Heat the oil in a skillet over medium heat. Add the garlic, ginger and cook about 30 s.
Add the coconut milk, curry paste, turmeric. Stir until combined. Cover and bring to the boil.
Add the cauliflower. Reduce heat to low and simmer about 5 minutes.
Add the pepper. Simmer about 10-12 minutes or until the veggies are fork-tender.
Turn off the heat, add the peas, sugar, drizzle with lime juice, soy sauce. Let the curry sit for a few minutes.