Spritz a pan with Frylight, add the onion and garlic and cook until softened.
Add the drained chopped tomatoes, garlic, ginger, mild curry powder, turmeric, cumin, paprika and a pinch of salt. Bring to the boil for 2 minutes.
Stir in the vegetable stock, add potatoes and allow to simmer covered with a lid for 10 minutes. Stir occasionally.
After 10 minutes add the cauliflower and simmer for a furher 10 minutes without the lid. The mixture should now be starting to evaporate. If the mixture feels dry and the potato/cauliflower are still hard add more water and continue to simmer.
Once all of the liquid had evaporated, stir fry until slighty charred and serve.