Peel and dice the potatoes. Break the cauliflower into small florets, finely slice the onion and chop the garlic and ginger.
Heat the coconut oil in a large pan or deep frying pan. Toast the mustard seeds until they crackle, then cook the onion until soft and translucent.
Add the garlic and ginger and fry briefly. Stir in the turmeric, cumin, ground coriander and cayenne pepper and toast only briefly, until fragrant.
Add the potatoes and cauliflower to the pan and mix well with the spices. Stir in the tomatoes, cover and cook gently until the veg is soft.
Stir now and then and add a small splash of water if needed so nothing sticks. Finally, season to taste with salt.
Serve with fresh coriander. Basmati rice goes well with it, but the dish is complete and hearty even without a side.
Good to know
A dish like this feels instantly homely. Warm, spiced, simple – and that's exactly why it's so good. For me, it's one of those meals that are still a pleasure to cook on busy days.
Swaps
Coconut oil → olive oil (more monounsaturated fats); potatoes → sweet potatoes (more beta-carotene); cauliflower → broccoli (more vitamin C and folate); tomatoes → tinned chopped tomatoes without added sugar (often more aromatic, and they contain lycopene)
Allergens
The recipe is vegan and contains mustard (mustard seeds); some people don't tolerate nightshades or certain spices. For children, reduce the cayenne; in pregnancy, normal kitchen amounts of ginger and spices are fine.
