Potato and cauliflower curry
Dice peeled spuds into 1cm cubes - I would use about 1kg, plus a whole largish cauliflower for 6-8 people if that is all they are eating, so should be fine if there are other dishes for a large group.
Separate cauliflower into small florets, wash and drain
In a largish pan with a lid, heat a couple of tablespoons of veg oil on a high heat (no need to use olive oil, unless that's all you have).
Add in a level tsp of cumin seeds, and half a tsp of mustard seeds if you have them, when they start to pop, immediately add in the potatoes, cover with the lid and toss the potatoes in the spiced oil. Lower the heat, and cook with lid on for a couple of minutes, adding a little water if they start to stick, and when they are partly cooked, add in the cauliflower.
Add in 1tsp salt, half tsp turmeric, and 1/2-1 tsp of chilli powder to taste or some fresh green chilli, chopped finely.
Cook over a medium to low heat stirring occasionally, add in a little water to create a sauce, when they are tender, add in a tsp each of ground coriander and ground cumin, stir gently to mix in the spices and cook for a minute or so longer.
Serve garnished with fresh chopped coriander, lovely with Chapatis, naan bread or pitta bread, or as an accompaniment to your meat curries and rice.