2 tablespoons olive oil or sunflower oil
1 teaspoon black mustard seeds
2 teaspoons whole cumin seeds
1 tablespoon fresh grated ginger
1 tablespoon curry powder
1 plum tomato, chopped
2 cup romanesco florets
1 cup diced potato with skin on
½ small red chili
1 cup water or stock
3 tablespoons plain yogurt or coconut milk
2 tablespoons finely chopped cilantro
1. In a wok or large saucepan, heat the oil over medium heat. Add the mustard seeds. When they begin to pop, after about a minute, add the cumin and ginger and stir-fry for 2 minutes. Add the curry powder and cook for 1 minute.
2. Add the tomato, stirring well to combine. Add the cauliflower, potato, chili, and water or stock. Cover, reduce the heat, and simmer until all the vegetables are tender, 15-17 minutes.
3. Stir in the yogurt and cilantro. Season to taste with salt and freshly ground black pepper.