Simple Vegetable Curry

2 tsp olive oil

1.25 cups thinly sliced onion

2 tsp fresh ginger, minced

1 tbsp curry powder

2 cloves garlic, minced

4 cups cauliflower florets

1.50 lbs red or white potatoes, peeled and cut into 1.5 inch pieces

1 cup canned crushed tomatoes

½ cup chopped cilantro

1 cup frozen peas

Heat oil in Dutch oven over medium-high heat. Add onion and ginger, cover and cook 3 minutes. Reduce heat to medium.

Add curry powder and garlic, and cook 30 seconds, or until fragrant, stirring constantly. Add cauliflower and potatoes and cook, stirring often, 5 minutes, or until they soften.

Add tomatoes, 1/4 cup cilantro, 1/2 cup water and pinch of salt. Simmer, reduce heat, and cook, covered, 15 minutes, or until vegetables are tender. Stir in peas and remaining cilantro; cook, covered, 2 minutes, or until peas are tender.

Serve over rice or with pita bread on the side.

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Simple Vegetable Curry