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Serves : 4
© Gareth Morgans

How to Make It

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.

Step 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.

Notes

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.

Suggested Pairing

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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Aggregate Rating value: 5

Review Count: 3706

Worst Rating: 0

Best Rating: 5

Author Name: 41sktlark

Review Body: Great dish, I cooked potatoes ahead of time and it turned out perfect!

Review Rating: 5

Date Published: 2017-01-08

Author Name: Debah Noln

Review Body: This was excellent. I made it oil free. I served it on basmati rice, topped it with an oil free sweet potato, red lentil dahl pureeing half the dahl (from the NYT) for a thick sauce and topped all of that with a spicy cilantro chutney - amazing.

Review Rating:

Date Published: 2017-07-09