Cauliflower, Potato, and Pea Curry |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Quick From Scratch Herbs & Spices, Food & Wine, 1998 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, cut into large florets (about 1 pound) |
1 1/2 lbs boiling potatoes, peeled and cut into 1 1/2-inch pieces (about 4) |
1 cup canned crushed tomatoes in puree |
1/2 cup chopped cilantro |
1/2 cup water |
1 teaspoon salt |
1 cup frozen baby 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.
2. Add the cauliflower and potatoes and cook, stirring frequently, until the vegetables start to soften, about 5 minutes.
3. 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.
4. 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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