Add dried mushrooms to a bowl and pour over newly boiled water over until just covered. Stir in the soya sauce. You should have at least 8 tablespoons worth of liquid or more.
Put the cauliflower into a bowl and sprinkle over 1.5 tablespoons of curry powder. Mix everything together. Add the aubergine to a baking tray, dress in 1 spoon of oil, salt and pepper. Roast for 25 minutes into pre-heated 190°C oven.
In a large saucepan, add the remaining oil and heat up. Add in onions and fry for 3 minutes before adding in the chopped ginger and garlic. Fry for 1 minute and add in the carrots, sugar, leftover curry powder, lemongrass and pour in the hot vegetable stock. Bring to the boil and then down to a simmer for about 5 minutes until the carrots have softened.
Add in the cauliflower, leaves and scrape in all the curry powder. Bring to the boil again and down to a simmer for 4 minutes before adding in the baby corn, aubergine and cook for 2 minutes.
Pour in the coconut, pak choi, 8 tbsp of the mushroom stock. Finely dice mushrooms and add. Season with salt, pepper and chilli flakes. Taste to check the seasoning. Serve with basmati rice, coriander and sliced spring onion on top.