Heat oil/ghee in large skillet over medium-high heat. Toss meat in and saute for 5 minutes. Add curry powder, cumin and red pepper flakes; cook and stir about 30 seconds. Stir in jalapeno pepper and garlic. Add bell pepper and carrots; mix well. Add cauliflower and reduce heat to medium.
Stir in water; cook and stir until water evaporates. Add coconut milk; cover and cook about 10 minutes or until vegetables are crisp-tender, stirring occassionally.
Add salt, mix well. Sprinkle with cilantro and serve.