Ingredients
- 1/4 cup oil
- 1 tablespoon ground coriander
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon dried red-pepper flakes
- 1 medium mind cauliflower (about 1 pound), reduce large florets (about 4 cups)
- 1 1/2 pounds boiling taters (about 4), peeled and reduce 1 1/2-inch pieces
- 1 cup canned crushed tomato plants in thick puree
- 1/2 cup chopped cilantro
- 1/2 cup water
- 1 teaspoon salt
- 1 cup frozen petite peas
Steps to make this recipe
- Inside a large deep fry pan, heat the oil over moderate heat. Add some coriander, cumin, turmeric, and red-pepper flakes and stir. Add some cauliflower and taters and prepare, stirring frequently, before the vegetables begin to soften, about a few minutes.
- Add some tomato plants, 1/4 cup from the cilantro, water, and also the salt. Provide a simmer, lessen the heat to low, and prepare, covered, before the vegetables are tender, about fifteen minutes. Stir within the peas and also the remaining 1/4 cup cilantro and prepare, covered, before the peas are tender, a couple of minutes longer.
Notes
Variation If you want, you can include three tablespoons dried unsweetened coconut towards the curry. Place it in simultaneously because the peas.
Recommended Pairing
Choose your preferred full-bodied, full-flavored white-colored wine. A California Chardonnay, for instance, won't be easily wiped by the curry's earthy and hot spices.
Photo Gareth Morgans Printed Feb 2013