Add the water to a large saucepan
and bring to a simmer.
Add the potato and cauliflower and
sauté for 5 minutes.
Add all the other ingredients,
except the 250ml of boiling water.
Toss together, over medium heat,
for 5 minutes.
Add the boiling water, stir.
Cover saucepan and bring to the
boil.
Reduce heat and simmer gently for
15 minutes or until vegetables are tender and have absorbed all
liquid.
Serve hot, garnished with parsley.
Accompany with boiled brown rice.
The flavor of curried food improves
with standing, this dish can be prepared 24 hours in advance. Cover and
leave in a cool place (not the refrigerator), then reheat before serving.
Tip - Use low fat yoghurt
instead of soured cream on jacket potatoes, and with tacos and curries.