Heat 1 tablespoon oil in a large saucepan or lidded wok over a low medium heat. Fry the curry paste and turmeric, stirring constantly for a minute or two, until the paste starts to change colour and release its aroma.
Add the stock to the pan and half a teaspoon sugar. Taste and add more curry paste if you like. Stir in the cauliflower and the chickpeas. Cover, turn the heat up and bring to the boil, then lower the heat. Simmer for 5 minutes then stir in the spinach.
Cook for a few minutes more until the cauliflower is tender and the spinach has wilted. Check seasoning and add any extra sugar, salt or pepper as needed. Serve with rice and extra chillies if desired.