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Our version of this curry, a favorite combination of vegetables in India, unites cumin, coriander, turmeric, and red-pepper flakes. Fresh cilantro provides an herbal note. Serve the curry as a generous side dish or with rice for a meatless main dish. Plus:  Global Recipe Guide 

Food & Wine
February 2013

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Credit: © Gareth Morgans

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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