3tablespoonfreshly ground gingerI used frozen ginger cubes
½teaspooncayenne pepper
½teaspoonturmeric
3teaspooncoriander
½teaspooncumin
1 ½teaspoonsalt
¼cupwater
3tablespooncanola oil
½green chilidiced (I used a jalepeño)
2bay leaves
1teaspoonmango powerI used lemon juiced
½cupfresh cilantroI used cilantro paste
Instructions
In a small bowl, stir together grated ginger, cayenne pepper, turmeric, coriander, cumin and salt and water to form paste.
Then in a large pot (I used a dutch oven), heat oil over medium-low. Add green chillies and bay leaves then the ginger paste. Then add cauliflower and potatoes and toss to coat in oil and herbs.
Cover and cook for 5 minutes then remove lid and stir. Cover again and cook for another 12-15 minutes or until potatoes are softened. Add oil if needed to keep potatoes from sticking to pan.
Right before serving, fold in cilantro and mango powder.