Cauliflower, Potato, and Pea Curry

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. RECIPE INGREDIENTS 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 frozen petite peas

DIRECTIONS 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. Variation If you like, you can add three tablespoons dried unsweetened coconut to the curry. Put it in at the same time as the peas.