Heat the oil in a large saucepan or pot with a tight-fitting lid over medium-low heat.
Add the chopped onion and cook for 3 to 5 minutes, stirring occasionally, until translucent.
Stir in the minced ginger, curry powder, and turmeric.
Cook for 1 minute, stirring constantly to toast the spices and prevent them from burning.
Add the diced potato, cauliflower florets, and salt.
Stir well to coat all the vegetables evenly with the golden spice mixture.
Pour in the water and give everything a final stir.
Cover the pan with a tight-fitting lid, reduce the heat to low, and let it simmer for 20 to 25 minutes. The vegetables should be tender when pierced with a knife.
Remove from heat and stir in the fresh lemon juice.
Taste and adjust seasoning if needed before serving.
Cut your potatoes and cauliflower florets into roughly the same size pieces. This ensures they cook evenly and you won't have mushy cauliflower next to undercooked potatoes.
