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.
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
How to Make It
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.
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.
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.
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.
Really good flavor. Although the potatoes took a lot longer to cook than the recipe suggested. I had to add more tomatoes and water to get them to cook faster. I served with rice which I don't think is a good combo. I would serve with naan bread instead. I would make again but would cut the potatoes smaller next time and probably boil them a little first.