Ingredients
¼cupcooking oil
1tbspground coriander
1½tspground cumin
½tspturmeric
¼tspdried red pepper flakes
1medium cauliflower head,(about 1 lb)
1½lbsboiling potatoes,(about 4 pieces)
1cupcrushed tomatoes,in thick puree, canned
½cupcilantro,chopped
½cupwater
1tspsalt
1cuppetite peas,frozen
Preparation
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 for about 5 minutes until the vegetables start to soften. Add the tomatoes, ¼ cup of the cilantro, the water, and the salt.
Bring to a simmer, reduce the heat to low, and cook, covered, for about 15 minutes until the vegetables are tender.
Stir in the peas and the remaining ¼ cup of cilantro and cook, covered, about 2 minutes longer until the peas are tender.
Serve warm, and enjoy!
