Cauliflower, Potato & Pea Curry

Twice today I hung up my phone with a huge smile on my face. For some lucky reason I was able to fit in not one but two quick calls with my girl friends. Nothing we talked about was life changing - just simple everyday stuff but it made me realize how grateful I am for my friends and how I wish I could invite them all over tonight to enjoy a big pot of cauliflower, potato, and pea curry. 

Between weekend phone chats we played storm chasers - looking up into the big spring sky and driving away from the dark rain clouds. We ended up at the little Chappy Ferry and took a spontaneous ride across. Everyone ended the adventure happy and dry. 

Cauliflower, Potato & Pea Curry

serves 4-6

The only hot spice (verses flavorful spice) in this curry comes from the red pepper flakes so if you are serving this to kids with heat sensitivities just cut down on it. 

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 

1 cup frozen petite peas 

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.