Step 1

Cut the cauliflower into bite-sized florets. Cut the potatoes into 1/2-inch pieces. Peel, halve, and thinly slice the onion. Coarsely chop the cilantro. Thinly slice the Thai chili.

Step 2

Heat 1 tablespoon olive oil in large, tall-sided pan over medium heat. Add the onion and season with salt and pepper. Cook for about 5 minutes, until softened. Add the coriander, cumin, curry powder, and as much Thai chili as you dare. Cook, stirring, for 30 seconds, until fragrant.

Step 3

Add the cauliflower and potatoes and cook, stirring, for another 5 minutes until veggies begin to soften. Season with salt and pepper.

Step 4

Add 1 cup of water and 1 cup crushed tomatoes to the pan. Season with salt and pepper. Bring to a boil, then reduce to a simmer and cook, covered for about 15 minutes, until potatoes and cauliflower are tender. HINT: If you need more liquid to cover the cauliflower, add additional crushed tomatoes or water.

Step 5

Add the peas and half the cilantro to the pan and cook for 2 minutes to heat through. Taste and season with salt and pepper.

Step 6

Garnish with remaining cilantro and enjoy! Did You Know? India has one of the most creative vegetarian cuisines out there! A large percentage of its population sticks to a vegetarian or vegan diet.