Potato and cauliflower curry

Loads of curries are vegan or can be made so. This curry is dry and can be served with naan bread, mango chutney and rice. Serves 2.

Fry 1 tsp fennel seeds, 1 tsp fenugreek seeds and 1/2 tsp ground turmeric in oil for 2 minutes, stirring. Add 3 large potatoes (peeled and cut into 1cm cubes) and 1 head of cauliflower cut into florets. Stir fry for 2 minutes, add a splash of water and cover. Cook for 8 minutes or until the potatoes are tender. Add more water if it looks like it is sticking.