Cauliflower, Potato, and Pea Curry

Quick From Scratch Herbs & Spices, Food & Wine, 1998

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1⁄4 cup  cooking 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, cut into large florets (about 1 pound)
• 1 1⁄2 lbs boiling potatoes, peeled and cut into 1 1/2-inch pieces (about 4)
• 1  cup  canned crushed tomatoes in puree
• 1⁄2 cup  chopped cilantro
• 1⁄2 cup water
• 1  teaspoon salt
• 1  cup frozen baby peas

Directions

1. In a large deep frying pan, heat the oil over moderate heat. Add the coriander, cumin, turmeric, and red-pepper flakes and stir.
2. Add the cauliflower and potatoes and cook, stirring frequently, until the vegetables start to soften, about 5 minutes.
3. 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.
4. Stir in the peas and the remaining 1/4 cup cilantro and cook, covered, until the peas are tender, about 2 minutes longer.