Ingredients
55g/2oz potatoes (cubed)
125g/4oz cauliflower (chopped)
2 tbsp vegetable oil
1 small onion (chopped)
1 tsp root ginger (grated)
¼ tsp turmeric powder
¼ tsp mustard seeds
¼ tsp cumin seeds
¼ tsp salt
a sprinkling of fresh coriander

Method
1. Heat the oil in a pan or wok and add the mustard seeds and cumin, which will pop.
2. Add the cauliflower and potatoes followed by the onions and stir-fry for a minute.
3. Mix in the turmeric and salt and cover and simmer for about 10 minutes. Check the pan occasionally to ensure that the vegetables don't stick or burn.
4. Finally add the ginger and garnish with the coriander.
5. Serve with plain crusty bread and butter.