Curried Cauliflower & Potatoes

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.

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

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.

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.