Potato and Cauliflower Curry Recipe

Peel, wash and dice the potatoes into ½ inch cubes.
4 medium potatoes
Wash and cut the cauliflower into bite-size florets.
1 head cauliflower
Dice half an onion and peel the garlic and ginger.
½ onion, 1 clove garlic, 1 cube ginger
Add the oil to a large pan and once hot add the onions. Sauté for 2 minutes until they begin to soften.
2 tbsp olive oil
Grate in the ginger and garlic, sauté for 30 seconds then add the spices. Toss everything to coat.
3 tsp curry powder, 2 tsp cumin, 1 tsp turmeric, ½ tsp salt, 1 clove garlic, 1 cube ginger, ½ tsp coriander
Next, add the potatoes and cauliflower and toss once again. Toast for 2-3 minutes stirring occasionally.
4 medium potatoes, 1 head cauliflower
Finally, add the stock, cover and simmer for about 10 minutes or until the potatoes and cauliflower stems are almost tender. Pierce with a fork to test.
900 ml vegetable stock
While the vegetables cook, prep your rice. After soaking and rinsing it, I cook it in the microwave for 20 minutes at 60% power.
1 cup basmati rice
Add 1 tbsp tomato paste to the curry, stir and cook uncovered for another 5 minutes.
1 tbsp tomato paste
Serve with freshly chopped cilantro, rice and naan bread.