Jersey Royal Potato and Cauliflower Curry (Vegan)

Heat the vegan butter or oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.

Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant, stirring constantly to prevent burning.

Stir in the tomato puree, turmeric powder, garam masala, cumin powder, coriander powder, and chili powder. Cook for 1-2 minutes, stirring constantly, to toast the spices and release their aroma.

Add the chopped tomatoes and vegetable broth to the pot. Bring to a simmer, then add the Jersey Royal potatoes and cauliflower florets.

Cover the pot and cook for 20-25 minutes, or until the potatoes are tender and the cauliflower is cooked through. Stir occasionally to prevent sticking.

Stir in the coconut milk and simmer for another 5 minutes to heat through and allow the flavors to meld.

Season with salt and black pepper to taste.

Garnish with fresh chopped coriander before serving.

Serve hot with rice, naan bread, or other accompaniments.