Cauliflower, Potato, and Pea Curry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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.
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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