- 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
How to make this recipe
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.
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.