Heat a splash of oil in a large pan and cover with a lid. Add the mustard seeds and cardamom. When you begin to hear the seeds crackling, remove from the heat and add the onion, turmeric, cumin and curry paste or powder. Fry for 30 seconds, stirring continuously, adding a little water to stop the spices from burning.
Add the potatoes and enough water to cover them. Simmer for 4 minutes then add the cauliflower and season with salt.
After 5 minutes or so the veg should be cooked and the sauce thickened. Continue cooking for another minute or so if the sauce is still too thin. Scatter with a few coriander leaves and serve with naan bread.
*Inspired by Fiona S. featured in the Realfood Cookbook
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