Peel, rinse and quarter your potatoes. Rinse and cut the cauliflower florets. Cook potatoes and cauliflower until soft.
In the meantime, slice your onion and dice your tomato. rinse and slit your chili lengthwise. Add some Olive oil to the pan and stir fry the onion and chili until the onion is translucent. Cooking the chili at this stage will reduce some of the heat. Add the tomatoes and ginger garlic paste, stir fry.
Then add the seasoning, turmeric, curry powder, salt and pepper. Stir fry all this for a minute, the spices should not burn. Then add the tomato paste and cream, mix well.
Continue to add in the veg stock or water and the previously cooked potato and cauliflower, mix well and cook for 5-10 minutes.
garnish with fresh coriander. See serving suggestions in the post below.