1. Pestle the garlic, chilli, fenugreek and ginger adding a few drops of water to get a pasty consistency. 2. In a Dutch oven on medium heat, brown the cumin seeds in oil and add the onion. 3. Once the onions soften, add the garlic-ginger paste and sauté for about a minute before adding all your other spices. 4. Add in the potatoes and sauté for a few minutes before stirring in the cauliflower. 5. Set the oven to 90°C on combi and insert the Dutch oven with the curry. Cook for 15 minutes, or until the cauliflower is tender enough. 7. Finish with fresh lime juice and coriander leaves and serve with naan.