Add olive oil to a pot with chopped onions and sauté on medium heat until the onions are softened.
Add crushed garlic, minced ginger, garam masala, curry powder, ground coriander, cumin and turmeric and sauté for a minute to toast the spices.
Add potatoes and toss with the onions and spices.
Now add chopped tomato, vegetable stock and coconut cream.
Cover the pot and bring to a simmer. Then reduce the heat and simmer for 10 minutes.
Add the cauliflower florets and stir in.
Cover the pot and keep simmering for 10 minutes, then remove the lid and keep simmering for about another 5 minutes until the potatoes and cauliflower are cooked but still firm.
Add coconut sugar, salt and pepper and stir in. Taste test and add more salt and/or pepper as needed.
Serve over basmati rice topped with fresh chopped cilantro and lemon wedges on the side.
