Here are the two modified recipes from Bob Boston's MacChef collection.

Break the cauliflower into florets, and soak in cold water. Peel the potatoes, mostly, leave some skin on, or if small potatoes, clean and leave whole. Melt the butter or marg and add the oil, then fry the ginger, and the onion and the chiles over very low heat, until onion transparent, then add the turmeric, raise the heat and add the drained cauliflower and the potatoes, stirring around well, add a little of the stock, salt and cook over low heat, covered, for about ten minutes. Check for dryness, add the curry powder, and more stock if required, and continue cooking, until potatoes are tender, but not mushy....do not mash the vegetables.

This is comfortably hot, if more heat needed, add more chiles! A really great dish which was made even greater by the addition of the chiles.