Indian Curried Cauliflower, Potatoes, and Peas


2 tablespoons vegetable oil

2 medium-sized onions, diced

6 garlic cloves, minced

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3 tomatoes, chopped

1 cauliflower, broken into florets

1 1/2 pounds baby white potatoes, cut in half or thirds, depending on size

2 tablespoons tomato paste

Kosher salt to taste

1/8 teaspoon ground turmeric

1/2 teaspoon ground ginger

1 1/2 teaspoons ground curry

1 1/2 teaspoons  ground cumin

Dash of cayenne pepper, or more if you like hot food

1 1/2 cups frozen peas, defrosted

3 tablespoons fresh cilantro leaves, chopped


1. Heat oil in a large pot on a medium flame. Saute onions and garlic until transparent, about 2 minutes.

2. Add the chopped tomatoes and simmer until they soften and give off a little sauce. Add the cauliflower and potatoes, stirring.

3. Place the tomato paste, kosher salt and spices into 1 cup of water. Stir to blend. Pour this mixture into the pot and stir. Cover the pot and simmer, stirring occasionally, for 45 minutes, or until the cauliflower and potatoes soften. Remove from heat and cool to warm before adding the peas. Gently stir to blend. Heat on a low flame and serve immediately, or cover and refrigerate for 24 hours before reheating on a low flame. While piping hot, sprinkle ilantro on top. Yield: Serves 6.