Cauliflower, Potato and Pea Curry

By Coppermouse

Ingredients

• 1/4 cup canola oil
• 1 tablespoon ground coriander
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon dried red pepper flakes
• 1 medium head cauliflower (about 1 pound), cut into large florets (about 4 cups)
• 1 1/2 pounds boiling potatoes (about 4), peeled, cut into 1 1/2-inch pieces
• 1 cup canned crushed tomatoes in thick puree
• 1/2 cup chopped fresh cilantro
• 1/2 cup water
• 1 teaspoon salt
• 1 cup frozen petite peas

Preparation

Step 1

In a large deep frying pan, heat the oil over moderate heat. Add the coriander, cumin, turmeric, and red-pepper flakes and stir. Add the cauliflower and potatoes and cook, stirring frequently, until the vegetables start to soften, about 5 minutes.

Add the tomatoes, 1/4 cup of the cilantro, the water, and the salt. Bring to a simmer, reduce the heat to low, and cook, covered, until the vegetables are tender, about 15 minutes. Stir in the peas and the remaining 1/4 cup cilantro and cook, covered, until the peas are tender, about 2 minutes longer.

VARIATION: If you like, you can add three tablespoons dried unsweetened coconut to the curry. Put it in at the same time as the peas.