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    Cauliflower, Potato, and Pea Curry View Edit

    Servings: Not specified

    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. 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. 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.

    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 (about 1 pound), cut into large florets (about 4 cups)
    • 1 1/2 pounds boiling 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

    Parsed from recipe text (no separate ingredient records).

    Comments

    Wine Recommendation: Go for your favorite full-bodied, full-flavored white wine. A California chardonnay, for example, won't be wiped out by the curry's earthy and hot spices

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