Par-boil the potatoes in boiling, salted water for 10 minutes, and drain.
Heat the oil in a pan and fry the onion until softened. Add the Curry Powder and garlic and cook for a further 1 minute. Add the cauliflower florets, peas, potatoes, salt and tomatoes.
Bring to the boil, cover, and simmer for a further 15-20 minutes, stirring occasionally, until the vegetables are tender.
Serve with a meat based Indian curry, rice and naan bread for a full meal.