Cauliflower, Potato, and Pea Curry

* fast FAST

SERVES: 4
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.
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

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.

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