2 tablespoons vegetable oil
1 onion, chopped
2 garlic cloves, minced
1 tablespoon ginger, grated
2 tomatoes, chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon ground cayenne pepper
Salt and pepper, to taste
1 head of cauliflower, chopped into small florets
4 medium potatoes, peeled and chopped into small cubes
Fresh cilantro, for garnish
Heat the oil in a large saucepan over medium heat.
Add the onion and cook until soft and golden brown, about 5 minutes.
Add the garlic and ginger and cook for another minute.
Add the tomatoes and cook until soft, about 5 minutes.
Stir in the coriander, cumin, turmeric, cayenne, salt, and pepper.
Add the cauliflower and potatoes and enough water to cover.
Bring to a boil, then reduce the heat to low and simmer for 20 minutes, or until the vegetables are tender.
Serve hot with rice and garnished with cilantro.