Curried Cauliflower, Potatoes and Peas

• 4 ounces whole onion or 3 ounces chopped, ready-cut onion (1 cup)
• 1 teaspoon olive oil
• 1 large clove garlic
• Fresh or frozen ginger to yield 1 tablespoon, coarsely grated
• 1 pound whole cauliflower or 8 ounces ready-cut cauliflowerettes (3 to 3 1/2 cups)
• 12 ounces potatoes
• 1/2 teaspoon ground coriander
• 1/2 teaspoon fennel seed
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon hot red pepper
• 1 1/2 cups water
• 1/2 cup no-salt-added canned tomato puree
• 1 cup peas
• 18 teaspoon salt
• Freshly ground black pepper to taste

1. Chop whole onion.
2. Heat nonstick pan large enough to hold all the ingredients over high heat.
3. Reduce heat to medium high; add oil, and stir in onion.
4. Saute onion until it begins to brown and soften.
5. Meanwhile, mince garlic and grate ginger, and add to onion as it cooks.
6. Trim whole cauliflower, and cut head into bite-size pieces.
7. Scrub potatoes, and cut into julienne strips.
8. Stir the coriander, fennel, cumin, turmeric and hot red pepper into the onion, and cook for 30 seconds.
9. Add the cauliflower, potatoes, water and tomato puree.
10. Reduce heat to simmer; cover, and continue to cook until the vegetables are tender, about 5 minutes.
11. A minute before the cauliflower and potatoes are done, stir in the peas, salt and pepper.
12. Cover, and cook another minute.

onion, olive oil, clove garlic, cauliflower, potatoes, ground coriander, fennel seed, ground cumin, turmeric, hot red pepper, water, nosalt, peas, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/9655 (may not work)