Peel and cube potatoes, and wash and breakdown cauliflower. Both potatoes and cauliflower should be in larger chunks--about 2 inches.
Roughly chop onion and tomatoes and peel ginger and garlic. We find the easiest way to peel ginger is with a spoon. Grate peeled ginger.
Add tomatoes, onion, ginger, and garlic to blender and blend until smooth. Use a small amount of water to start the blending process if needed.
Heat oil or ghee in a saute pan over medium heat for 1-2 minutes. Add spices and chile and allow to bloom for about a minute or until their aroma is bright. Immediately, add the onion and tomato puree and allow to cook for one minute more.
Mix all the ingredients in crockpot. Cook on low for 5-6 hours or on high for 3-5 hours until the potatoes and cauliflower are tender.
Garnish with cilantro and serve with rice or naan. Enjoy!
