adapted from Vegetarian and Vegetable Cooking
Peel and dice a few medium-sized potatoes. Chop a cauliflower. Chop an onion. Put the vegetables in a large saucepan with oil and 3 tablespoons water. Heat until hot and bubbling, then cover and turn the heat down. Continue cooking the mixture for about 10 minutes.
Add some chopped garlic, grated fresh ginger (if available), and other Indian spices (curry powder, ground turmeric, cumin seeds, ground coriander, or etc.). Stir well and cook for another 2 minutes, stirring occasionally. Pour in 4 or so cups vegetable/chicken stock. Bring to a boil, then cover and simmer for about 20 minutes. Stir in some yogurt, salt and pepper and garnish with cilantro or parsley (if available).
