Image Source: http://www.delscookingtwist.com

Components:
1/2 cauliflower
4-5 potatoes
2 carrots
3 cloves of garlic
2 onions
a piece of ginger
250 ml coconut milk
2 tomatoes

2 teaspoons curry
2 teaspoons turmeric
1 teaspoon of ground coriander
1/2 teaspoon chili
1 teaspoon of salt

Preparation:

1. Vegetables clean and rinse. Carrot cut into slices, potatoes cut into cubes. Cauliflower split into bite size roses. Onions cut into cubes or thin strips. Garlic and ginger must be finely chopped or grated on a fine mesh grater - all ginger fibers should be discarded.
2. Pour the oil into the pan, add spices (turmeric, curry, coriander, chili)
3. Put the onion, garlic and ginger
4. Add the diced tomatoes, pour coconut milk, half a glass of water, pour the salt and boil all.
5. Add the potatoes and carrots, mix. Cook 10 minutes occasionally stirring.
6. Add cauliflower to stir and simmer for another 10 minutes.
7. Check that the potatoes are soft.
8. Can be seasoned with salt. Serve with rice.