1. Peel the potatoes and cut into 1⁄2-inch cubes. Divide the cauliflower into small florets. Peel the ginger and grate finely over a bowl. Mix in the pepper flakes, garlic, cumin, turmeric, coriander, oil and salt (in moderation).
2. Heat the oil in a frying pan over low heat and fry the spice paste for 5 min. Add the potato and cauliflower and cook over medium heat for 3 minutes, stirring occasionally. Add water, stir to combine and then simmer, covered, over low heat 15 minutes.
3. Divide the aloo gobi among 4 plates and sprinkle with cilantro.
159 calories, 8g fat, 1g saturated fat, 0mg cholesterol, 46mg sodium, 21g carbohydrate, 5g fiber, 3g sugar, 4g protein