Curried Chicken with Cauliflower and Potatoes

This one is easy, just use what you have and vary the amounts according to your taste.

1 1/2 lbs. boneless chicken, cut into bite sized pieces
about 2-3 cups cauliflower cut into bite sized pieces
4-6 new potatoes, scrubbed and cut into eights
2 inch piece of ginger root, peeled and chopped
4-5 cloves of garlic, peeled and chopped
1 onion, peeled and thinly sliced
2 tbsp. curry paste, hot or mild as to your taste
1 tsp. tumeric
1 tsp. paprika
1 tsp. cumin seed
1 tsp. whole black mustard seeds
1/2 tsp. ground coriander
1/2-1 tsp. crushed red pepper
1/3 cup vegetable oil
2 cups diced tomatoes, with juice
1 can coconut milk or chicken broth, your choice
1/2 tsp. garam masala

In a large dutch oven heat the oil until shimmering, then add the cumin seeds and mustard seeds, cook stirring until they being to pop.   Quickly add the garlic, ginger and onion, continue to fry until very fragrant, add the curry paste, coriander, red pepper and paprika.   Stir fry 3-4 minutes, then add the chicken and cook until well sealed on each side.     Place the cauliflower and potatoes on top, add the canned tomatoes and coconut milk/chicken broth and reduce heat to a simmer.    Cover and cook until the vegetables are tender.   Remove the cover from the pan and continue cooking until the gravy is to the thickness you prefer.   Sprinkle with the garam masala, stir and serve with rice and naan.