Heat 1 tablespoon Olive oil in a large pan. Add 3 Shallots, 2 Garlic clove and 45 g Fresh ginger. Cook on a very low heat for 5 minutes or until softened.
Add 3 tablespoon Curry powder and 1 teaspoon Chilli powder. Stir and cook for a further minute.
Add 400 g Chopped tomatoes, 350 g Potato, 600 g Cauliflower250 ml Boiling water and 1 Vegetable stock pot. Mix well and cover with a lid. Cook on a low heat for 25 minutes.
Stir in 200 ml Coconut milk and 100 g Mango chutney. Cook for a further 3 minutes.
Serve topped with Fresh coriander (cilantro).
Notes
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.