Cauliflower, Potato, and Pea Curry

• 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

1. In a large deep frying pan, heat the oil over moderate heat.
2. Add the coriander, cumin, turmeric, and red-pepper flakes and stir.
3. Add the cauliflower and potatoes and cook, stirring frequently, until the vegetables start to soften, about 5 minutes.
4. Add the tomatoes, 1/4 cup of the cilantro, the water, and the salt.
5. Bring to a simmer, reduce the heat to low, and cook, covered, until the vegetables are tender, about 15 minutes.
6. Stir in the peas and the remaining 1/4 cup cilantro and cook, covered, until the peas are tender, about 2 minutes longer.

cooking oil, ground coriander, ground cumin, turmeric, redpepper, head cauliflower, boiling potatoes, tomatoes, cilantro, water, salt, frozen petite peas

Taken from www.foodandwine.com/recipes/cauliflower-potato-and-pea-curry (may not work)