Potato-Cauliflower-Tomato Curry

• 3 medium size potatoes, peeled and cut into 1/2-inch cubes
• 1 medium size cauliflower, cut into 1/2-inch florets
• 2 medium size tomatoes, cut into 1/2-inch pieces
• 1/2 c. frozen peas
• 2 green chilies, julienne cut
• 2 medium size onions, peeled and finely chopped
• 1/2-inch cube ginger root, peeled and finely chopped
• 1/2 tsp. caraway seed
• 1 1/2 tsp. coriander powder
• salt to taste
• 1 tsp. red chili powder
• pinch of turmeric

1. Heat up oil.
2. When hot, add caraway seed.
3. When seed makes a crackling noise, lower heat and add chopped onions, ginger and green chilies to it.
4. Saute over medium heat until onions become translucent.
5. Add salt, spices and chopped tomatoes; saute for a few more minutes.
6. Add potatoes and cauliflower; cook over medium heat, stirring from time to time.
7. Add a few tablespoons of water as needed to help the cooking.
8. When the potatoes and cauliflower become tender, add green peas to it.
9. Stir and cook a few more minutes.
10. When done, garnish with fresh cilantro.

potatoes, cauliflower, tomatoes, frozen peas, green chilies, onions, ginger root, caraway seed, coriander powder, salt, red chili powder, turmeric

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1061975 (may not work)