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Cauliflower, Potato and Pea Curry

  • 4servings

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB3, B6, H
MineralsNatrium, Chromium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/4 cup(s) cooking oil

  2. 1 tablespoon(s) ground coriander

  3. 1 1/20 teaspoon(s) ground cumin

  4. 1/2 teaspoon(s) turmeric

  5. 1/4 teaspoon(s) dried red-pepper flakes

  6. 1 medium head cauliflower (about 1 pound) , cut into large florets (about 4 cups)

  7. 1 1/20 pound(s) boiling potatoes (about 4) , peeled and cut into 1 1/2-inch pieces

  8. 1 cup(s) canned crushed tomatoes in thick puree

  9. 1/2 cup(s) chopped cilantro

  10. 1/2 cup(s) water

  11. 1 teaspoon(s) salt

  12. 1 cup(s) frozen petite peas

Instructions Jump to Ingredients ↑

  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.

  3. 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.

  4. Wine 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.

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