• prep: 15 min
• cook: 30 min
• total: 45 min

servings:

• ¾ lb (340 g) baby potatoes, halved or quartered (depending on their size) into bite-sized pieces
• 1 small (3/4 lb/340 g) head of cauliflower, chopped into bite-sized florets
• 2 tablespoons olive oil
• 1 medium onion, halved and thinly sliced
• 3 cloves garlic, crushed
• 1-inch piece fresh ginger, grated
• 1 teaspoon Madras curry powder
• ¾ teaspoon ground coriander
• ½ teaspoon crushed red pepper flakes (more or less to taste)
• ½ teaspoon cumin seeds
• ¼ teaspoon salt
• ¼ teaspoon ground turmeric
• ? teaspoon ground black pepper
• 1 bay leaf
• 1½ cups (355 ml) low-sodium chicken stock, vegetable stock, or water
• 2 cups (500 g) plain, low-fat yogurt, at room temperature
• 2 tablespoon cornstarch dissolved in 4 tablespoons cold water to form a slurry
• 5 oz (140 g) frozen green peas, thawed under warm running water
• A small handful of fresh parsley or cilantro leaves (optional)

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