Potato and Cauliflower Bhaji (Vegan)

450g potatoes, cut into 3.5cm cubes
450g cauliflower florets
1 onion, chopped
2 tsp minced ginger
1 garlic clove, crushed
1 green chilli, finely chopped
1 tsp each cumin seeds and black mustard seeds
1/2 tsp turmeric
150ml vegetable stock
2 firm tomatoes, cut into wedges
2 tsp garam masala
15g pack fresh coriander, roughly chopped
seasoning

1. Cook the potatoes and cauliflower in a large pan of lightly saltedboiling water for 5-6 minutes. Drain and set aside.
2. Heat a little of the stock in a large wok or frying pan and fry theonion, ginger, garlic and chilli for 3-4 minutes until softened. Stir inthe cumin seeds, mustard seeds and turmeric and cook until the seeds startto pop.
3. Stir in the potatoes, cauliflower, remaining stock, tomatoes, garammasala and coriander. Bring to the boil, cover and simmer for 5 minutes.Season to tasteand serve spooned over boiled basmati rice or naan bread.

You can add peas and or beans to this dish to make it more colourful.