Cauliflower, Potato, and Pea Curry

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Cauliflower, Potato, and Pea Curry

 

1 pound cauliflower cut into large florets

1 and 1/2 pounds peeled and boil potatoes

1 cup fresh peas or frozen petite peas

1 cup crushed tomatoes in a thick puree

1/2 cup chopped cilantro

1/2 cup water

1/4 cup cooking oil

1 tbsp. ground coriander

1 1/2 tsps. ground cumin

1/2 tsp. turmeric

1/4 tsp. dried red-pepper flakes

1 tsp. salt

6 cups of cooked rice, 3 uncooked

 

In a large frying pan, heat oil over medium heat. Add he coriander, cumin,

turmeric, and red-pepper flakes and whisk. Add the cauliflower and potatoes,

cooking and stirring frequently until the vegetables start to soften, about 5

minutes.

Add the tomatoes, 1/4 cup of cilantro, water and salt. Bring to a simmer, reduce

heat to low and cook until all vegetables are tender, about 15 minutes. Stir in

peas and remaining cilantro and cook until tender, about another 2 minutes.

Serve over a bed of hot rice.