Bring a pan of water to the boil. Add ½ teaspoon turmeric and ¼ teaspoon salt.
Pound or grind the ginger, garlic, and green chilli together to make a paste, and then set aside.
Prep the potatoes and cauliflower. Add the potatoes to the boiling water, and cook for 10 mins.
After 10 mins, add the cauliflower to the same pan, and continue to cook for a further 10 mins, until the potatoes are soft, and the cauliflower still has a little bit of bite.
Heat the oil in a wok or kadai (or similar) over a high heat, and splutter the cumin seed for 30 seconds.
Add the onion, and sauté for around 5 mins, until it's translucent.
Turn the heat down to medium, add the garlic, ginger, and chilli paste, and fry for another few minutes, until the raw smell has gone.
Add the coriander, chilli, and garam masala powders, and the other ½ teaspoon turmeric, along with ¼ teaspoon salt. Stir well, and continue to fry for another five minutes, stirring all the time to ensure nothing gets burned.
Add the chopped tomato, and gently fry for another 10 minutes, stirring occasionally, until the oil is released, and the masala comes away cleanly from the sides of the wok.
Once the veggies have cooked, drain them, and add the potato to the wok.
Mix well to ensure that the slices are well-coated with masala, then start to break them up into smaller pieces with your spatula.
Add the cauli to the pan, and stir in well. Stir-fry for another five minutes or so.
Taste, and season, if necessary, with the remainder of the sea salt.
If you want a dry curry, remove from the heat, add the torn coriander leaves, and serve.
If you want a wet curry, stir in the coconut milk and cashew cream, turn up the heat slightly, and allow to bubble away for a couple of minutes until it's thickened.
Turn off heat, add some torn coriander leaves, and serve.
Store leftovers in an airtight container in the 'fridge for 3-4 days.
Instead of coconut oil, use vegetable, sunflower, or rice bran oil
Instead of coconut milk, use your favourite plant milk
Instead of Kashmiri chilli, use ½ teaspoon cayenne or other hot chilli powder