Ingredients
1/4 c. Cooking oil
1 tbsp. ground coriander
1 1/2 tsp. ground cumin
1/2 tsp. turmeric
1/4 tsp. dried red-pepper flakes
1 medium head cauliflower (about 1 pound)
1 1/2 lb. boiling potatoes (about 4)
1 c. canned crushed tomatoes in thick puree
1/2 c. Chopped cilantro
1/2 c. water
1 tsp. salt
1 c. frozen petite peas
Preparation
Step 1In 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.Step 2Add 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.Step 3Variation: If you like, you can add three tablespoons dried unsweetened coconut to the curry. Put it in at the same time as the peas.Step 4Wine Recommendation: 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.
