2 cups cauliflower, cut into bite size pieces

2 cups potatoes, cubed and boiled

3 tsp. extra light olive oil

5 tsp. Spice World Ground Ginger (4 Ounce jar is usually in produce department)

1 /8 tsp. clove powder

1/8 tsp black pepper

3 tsp. garlic

1/2 tsp. salt

1/2 tsp. cumin

1 tsp. Frontier Organic curry powder

2 tsp. turmeric

1/4 tsp. cardamom

1/8 tsp. cinnamon

1/4 tsp. garam masala (optional)

This is one of the healthiest dishes I cook. It's got three of the healthiest spices you can use: turmeric, ginger and garlic.  read about the amazing qualities of turmeric

Mix dry spices with a enough water (about 5 to 6 tsp.) to mix them all up. Mix in garlic, ginger, and oil. If possible, mix these up about an hour before you serve meal to really bring the flavors out. When potatoes have boiled till they are soft, drain off water. In a big bowl, mix all ingredients, using enough of your curry sauce to get the taste you want. You can save the rest of the sauce for another dish.

For a more interesting dish, mix in a handful of cashews, either raw or roasted.

Be sure to save your leftovers. It's even better the second day, reheated, as the spices really come out.