Cauliflower, Potato, and Pea Curry

Ingredients

• 1 pound cauliflower cut into large florets ( 4 cups)
• 0.5 cup cilantro leaves chopped
• 0.3 cup cooking oil 
• 1 tablespoon ground coriander 
• 1.5 teaspoons ground cumin 
• 1 cup peas frozen
• 1.5 pounds potatoes boiling peeled cut into 1 1/2-inch pieces ( 4)
• 0.3 teaspoon red-pepper flakes dried
• 1 teaspoon salt 
• 1 cup tomatoes in purée thick canned crushed
• 0.5 teaspoon turmeric 
• 0.5 cup water 

Equipment

• frying pan

Directions

1. In a large deep frying pan, heat the oil over moderate heat.
2. Add the coriander, cumin, turmeric, and red-pepper flakes and stir.
3. Add the cauliflower and potatoes and cook, stirring frequently, until the vegetables start to soften, about 5 minutes.
4. 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.
5. 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.
6. Wine Recommendation: 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.