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Cauliflower, Potato & Pea Curry

Posted Mar 31 2014 12:23pm

1/4 cup canola oil 
1 tablespoon coriander  
1 1/2 teaspoons cumin 
1/2 teaspoon turmeric  
1/4 teaspoon dried red-pepper flakes 
1 medium head cauliflower, cut into large florets
1 1/2 pounds yukon gold potatoes, peeled and cut into 1 1/2-inch pieces 
1 cup canned crushed tomatoes in thick puree  
1 14-ounce can coconut milk
1/2 cup chopped cilantro 
1/2 cup water  
1 teaspoon kosher salt 
1 cup frozen petite peas 

First, 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 5 minutes.  

Next, add the tomatoes, coconut milk, 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 15-20 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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