- Preheat the oven to 200°C. Cut the potatoes into wedges and arrange together with the cauliflower florets on a baking tray covered with baking paper. Drizzle with olive oil and season with salt, pepper, and ½ tbsp cumin. Place in the oven for 35-40 minutes, or until golden brown and crispy.
- Cut the tomatoes into small cubes. Melt the butter in a deep cooking pot, then add the turmeric, remaining cumin, and crushed cloves of garlic. Stir well over a low heat, then add the finely chopped onion and the tomato cubes. Mix well and fry in the pot for 2-3 minutes, until softened. Season with salt and pepper. Simmer for 10 to 15 minutes.
- Add the full fat yoghurt and ground garam masala and mix carefully. Remove from the heat. Add the roasted cauliflower and potatoes.
- Garnish with chopped coriander.
Tip: Serve with your favourite naan bread.
