Ingredients

• Ingredients
  1. 1/4 cup cooking oil
  2. 1 tablespoon ground coriander
  3. 1 1/2 teaspoons ground cumin
  4. 1/2 teaspoon turmeric
  5. 1/4 teaspoon dried red-pepper flakes
  6. 1 medium head cauliflower (about 1 pound), cut into large florets (about 4 cups)
  7. 1 1/2 pounds boiling potatoes (about 4), peeled and cut into 1 1/2-inch pieces
  8. 1 cup canned crushed tomatoes in thick puree
  9. 1/2 cup chopped cilantro
  10. 1/2 cup water
  11. 1 teaspoon salt
  12. 1 cup frozen petite 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. 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.

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.