Cauliflower and Potato Curry

1 medium cauliflower
2 medium potatoes
3 T cooking oil
1 t cumin seeds
1 teaspoon fresh ginger, chopped
½ t cayenne pepper (or less if you don’t want it spicy)
1 teaspoon turmeric powder
1 t salt
1 medum-size tomato, chopped
3/4 cup good quality yogurt or coconut milk
2 T fresh corriander, chopped

Cut cauliflower into medium-size florets. Peel and cut potatoes into ½ inch cubes.

Heat oil on medium heat in a nonstick frying pan. Add cumin seeds and fry for a few seconds. Stir in ginger, chili powder, and turmeric powder.

Reduce heat to medium-high. Add cauliflower, potatoes, and salt. Mix well so the vegetables are coated with spices. Cover and cook on medium heat, stirring occasionally.

When cooked (potatoes should easily break with slight pressure), add tomatoes. Cook another 2 minutes or until tomatoes become soft and liquid is absorbed.

Add yogurt and warm through.

Sprinkle with corriander and serve hot with basmati rice.

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