- Special Pricing
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.
Go for your favorite full-bodied, full-flavored white wine. A California chardonnay, for example, won't be wiped out by the curry's earthy and hot spices.
- 1/4 cup canola oil
- 1 tablespoon ground coriander
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon dried red pepper flakes
- 1 medium head cauliflower (about 1 pound), cut into large florets (about 4 cups)
- 1 1/2 pounds boiling potatoes (about 4), peeled, cut into 1 1/2-inch pieces
- 1 cup canned crushed tomatoes in thick puree
- 1/2 cup chopped fresh cilantro
- 1/2 cup water
- 1 teaspoon salt
- 1 cup frounceen petite peas
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.
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.
If you like, you can add three tablespoons dried unsweetened coconut to the curry. Put it in at the same time as the peas.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
323 calories; 15g total fat; 0mg cholesterol; 701mg sodium; 44g carbohydrates; 9g fiber; 8g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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