Heat the oil in a large pot over medium heat and add the chopped onions. Cook until they’re translucent, about 3-4 minutes.

Once the onions are tender, stir in the minced garlic and grated ginger. Cook for another 1-2 minutes.

Stir in the curry powder and toast it for about one minute.

Add the cauliflower florets and diced Yukon Gold potatoes, mix well to coat.

Pour the vegetable broth and coconut milk into the pot. Stir to combine.

Bring to a gentle simmer, then cover and reduce heat to low. Cook for 20-25 minutes.

Taste and adjust seasoning with salt and pepper if needed. Serve hot.