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
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.