Spicy Indian Potato and Cauliflower Curry

1.Peel and chop the potatoes into bite-sized pieces. Break the cauliflower into florets.

2.In a large pot, heat some oil over medium heat. Add chopped onion, garlic, and ginger. Sauté until the onions are translucent.

3.Add the chopped tomatoes and cook until they are soft and mushy. Stir in curry powder, turmeric, cumin, coriander, garam masala, and chili powder.

4.Add the chopped potatoes and cauliflower florets to the pot. Pour in vegetable broth and coconut milk. Stir well to combine all the ingredients.

5.Cover the pot and simmer for about 20-25 minutes or until the potatoes and cauliflower are tender. Stir occasionally to prevent sticking.

6.Taste and adjust the seasoning if needed. If the curry is too thick, add more vegetable broth or coconut milk.

7.Serve the spicy Indian potato and cauliflower curry hot, garnished with fresh cilantro leaves. Enjoy with steamed rice or naan bread.