Ingredients:

1 lg potato peeled and diced
1tbsp fresh ginger, grated
4 C vegetable stock
1 small cauliflower, chopped
2tsp ground tumeric
1 ¼ C plain yogurt
1 med onion chopped
1tsp cumin seeds
1tbsp grape seed oil
1 tsp black mustard seeds
1 garlic clove crushed
2 tsp ground coriander
Fresh parsley (garnish)
Salt & pepper to taste

Combine potato, cauliflower and onion in a large saucepan with oil and 3 tbsp water. Heat until hot and bubbling, then cover and turn the heat down. Continue cooking for aprox. 10 minutes. Add garlic, ginger and spices. Stir well and cook for another 2 minutes, stirring occasionally. Pour in the stock and season with salt and pepper to taste. Bring to a boil, cover and simmer for about 20 minutes. Stir in the yoghurt, garnish with parsley and serve. (do not bring back to boil after yogurt has been added) Enjoy!

Fantastic!