3 to 4 red potatoes, chopped small
1 small head of cauliflower, chopped into florettes
1 small yellow onion, chopped
1 tablespoon cumin seeds
1/4 cup chopped parsley
1 tablespoon coriander
1 tablespoon garlic powder
1 tablespoon turmeric
1 teaspoon nutmeg
1 teaspoon pepper
1 teaspoon salt
1 (14-ounce) can of diced tomatoes
1/2 (14-ounce) can coconut milk (more if you like extra cream)
1. Chop potatoes and cauliflower and throw into large pot of water. Bring to boil and simmer until both are soft. Drain.
2. While the above is cooking, saute onion in olive oil until sweating. Add cumin seeds and saute for a minute more to toast them. Add all other seasonings and can of tomatoes and coconut milk. Stir and simmer gently.
3. When potatoes and cauliflower are soft, add those to the sauce. Add a little water if getting too thick. Cover all and stir occasionally for 10 minutes to let the flavors blend.
4. Serve over rice or better yet, sop up with hot naan!
Source of recipe: Researched various recipes and came up with one that was easiest and sounded yummiest.