Wash and peel your potatoes, cutting into 1 inch pieces, wash your tomatoes and cut into quarters, set aside. Cut skin off ginger and slice thinly, then dice. Peel your onion and garlic and chop both into cubes.
Heat oil on a frying pan and add onion, cooking until translucent. Add cumin seeds, ginger, garlic and tomatoes, cooking for a further 2-3 minutes lightly stirring until fragrant.
Add tomato paste, followed by curry powder and all seasonings including ginger, and a splash of water, cook on a medium-low heat while bubbling for a further 3 minutes.
Add the cauliflower and potatoes, 1/2 a cup of water, bring to a boil, cover and simmer for 7 minutes, or until potatoes & cauliflower are easy to pierce with a fork.
Taste for seasonings balance, salt to taste and cover to simmer for a further 8-10 minutes. If the curry looks dry, be sure to add more water, 1 tbsp at a time.