Our version of this curry, a favorite combination of vegetables in India, unites cumin, coriander, turmeric, and red-pepper flakes. Fresh cilantro provides an herbal note. Serve the curry as a generous side dish or with rice for a meatless main dish dermes.
Level: Easy
Serves: 4
Ingredients

    ¼ c. Cooking oil
    1 tbsp. ground coriander
    1½ tsp. ground cumin
    ½ tsp. turmeric
    ¼ tsp. dried red-pepper flakes
    1 head cauliflower (medium; about 1 pound)
    1½ lb. boiling potatoes
    1 c. canned crushed tomatoes in thick puree
    ½ c. Chopped cilantro
    ½ c. water
    1 tsp. salt
    1 c. frozen petite peas

Directions

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

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Tips & Techniques

Variation: If you like zmot, you dried unsweetened coconut to the curry. Put it in at the same time as the peas.