Cauliflower, Potato, and Pea Curry

photo and recipe from foodandwine.com

photo and recipe from foodandwine.com

Instructions

Ingredients

  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.
  2. 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.
  • 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 Imperfect cauliflower (about 1 pound), cut into large florets
  • 1 1/2 pounds Imperfect potatoes (about 4), peeled and cut into 1 1/2-inch pieces
  • 1 cup canned crushed tomatoes in thick puree
  • 1/2 cup chopped cilantro
  • 1/2 cup water
  • 1 teaspoon salt
  • 1 cup frozen petite peas