Cauliflower, Potato, and Pea Curry

Ingredients:
1/4 cup cooking oil
1 tablespoon ground coriander
1 1/2 teaspoons ground cumin
1/2 teaspoon turmeric
1/4 teaspoon dried red pepper flakes
1 medium head cauliflower, cut into large florets
1 1/2 pounds boiling potatoes, peeled and cut into 1 1/2-inch pieces
1 cup canned crushed tomatoes in thick puree
1/2 cup chopped cilantro
1/2 cup water
1 teaspoon salt
1 cup frozen petite peas

Method:
•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, until the vegetables start to soften, about 5 minutes.
•Add the tomatoes, 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 minutes. 
•Stir in the peas and the remaining 1/4 cup cilantro and cook, covered, until the peas are tender, about 2 minutes longer.