Heat the oil in a large skillet set over medium heat. Add the next 4 ingredients and cook 3 to 4 minutes. Add the curry paste and cook and stir 1 to 2 minutes more. Mix in the coconut milk/cornstarch mixture, stock and chickpeas and bring to a simmer. Gently simmer until cauliflower is cooked through, about 5 minutes. Mix in the peas and heat through 1 minute. Season the stew with salt. Top servings of the stew with sliced green onion.
Note: Patak’s brand curry paste was used in this recipe.