Add the tomatoes, potatoes, cauliflower and stock. Mix well and cover with a lid. Cook on a low heat for 25 minutes.
600 g Cauliflower, 350 g Potato, 400 g Chopped tomatoes, 1 Vegetable stock pot, 250 ml Boiling water
Stir in the coconut milk and mango chutney. Cook for a further 3 minutes.
200 ml coconut milk, 100 g mango chutney
Serve topped with chopped coriander (cilantro).
Fresh coriander (cilantro)
Make sure not to overcook the cauliflower, so that it doesn't go too soggy.
You can adjust the spice levels to suit your own tastes. Making it spicier or more mild.
You could swap the individual spices for curry powder, or you could use some curry paste instead.
Try to use the best quality canned tomatoes that you can get, as you will really taste the difference. Cheap ones tend to be really watery.
Add a little bit of creaminess to this cauliflower and potato curry with a splash of coconut milk.
If you want to speed up the cooking time of this curry, then you could par-boil the potato. The softening of the potato in the tomato sauce is where most of the cooking time comes from. You could even use a can of new potatoes.