Ingredients:

2 tablespoons olive oil

1 brown onion, cut into thin wedges

700g potatoes, peeled, cut into 2.5cm cubes

2cm piece fresh ginger, peeled, grated

2 garlic cloves, chopped

450g cut cauliflower

400g can diced tomatoes

1/3 cup Yoghurt

Coriander sprigs

Spice Mix:

1/2 teaspoon chili powder

2 teaspoons ground coriander

1 teaspoon ground cumin

1 teaspoon garam masala

1/2 teaspoon ground turmeric

1 teaspoon salt

Instructions:

• Make spice mix: Combine spices in a small bowl. Mix well.
• Heat oil in a large frying pan over medium heat. Add onion and potatoes. Cook, stirring occasionally, for 5 to 7 minutes or until light golden. Add ginger, garlic and spice mix. Cook, stirring, for 1 minute.
• Add cauliflower, tomatoes and 1/2 cup cold water to pan. Stir to combine. Cover and cook for 30 minutes or until potatoes and cauliflower are tender.
• Add 1 tablespoon curry liquid to yoghurt. Mix and add yoghurt to curry (this will prevent curdling). Cook for 1 minute or until warm. Sprinkle over coriander and serve.

Source: taste.com.au