Cauliflower, Potato, and Pea Curry

Ingredients

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

• Cumin

  Spices, cumin seed

  1 ½ tsp, ground or 5g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Cauliflower

  Green, raw

  1 head, medium or 431g

• Potato

  Flesh and skin, raw

  4 Potato medium or 852g

• Tomatoes

  Crushed, canned

  1 cup or 240g

• Cilantro

  Latin - Melissa's

  ½ cup or 8g

• Water

  Plain, clean water

  ½ cup or 118g

• Salt

  Table

  1 tsp or 6g

• Peas

  Green, frozen, unprepared

  1 cup or 134g

Directions

1. 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, until the vegetables start to soften, about 5 minutes.
2. 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.
3. (source: https://www.foodandwine.com/recipes/cauliflower-potato-and-pea-curry)

Similar Foods

• Indian Aloo Gobi A dry Indian curry of Cauliflower, Potato, and Peas
• Slow Cooker Potato and Cauliflower Curry
• Cauliflower and Chickpea Coconut Curry
• Spicy Potatoes and Cauliflower
• Lentil and Sweet Potato Curry
• Lentil and Sweet Potato Coconut Curry