2 medium Vivaldi potatoes, peeled and cut into cubes
½ teaspoon ground turmeric
½ teaspoon paprika
1 teaspoon ground cumin
½ teaspoon garam masala
salt to taste
450g cauliflower, cut into florets
1 teaspoon chopped fresh coriander
Directions
Heat the oil in a medium frypan over medium heat. Stir in the cumin seeds, garlic and ginger. Cook for about 1 minute until garlic is lightly browned.
Add the potatoes then the turmeric, paprika, cumin, garam masala, and salt. Cover and cook for 5 to 7 minutes, stirring occasionally.
Mix the cauliflower and coriander into the saucepan. Reduce heat to low and cover. Stirring occasionally, continue cooking for 10 minutes or until potatoes and cauliflower are tender.