Indian Curried Cauliflower with Potatoes and Peas

I had to be a bit creative with dinner last night as it was the end of the week. Curry is a great spur of the moment, thrown together, hodge podge of whatever you have. I usually make Thai curries with coconut milk, but a less spicy indian style curry sounded good. This smells so good cooking you want to jump in the pan...please refrain.

2T olive oil

2 yukon gold potatoes- peeled and chopped into 1/2" chunks

1 sm onion chopped

2 cloves garlic minced

1 T minced ginger

1T yellow curry paste- I used powder and added a tsp thai mussamen curry paste for spice

the amount of curry is really up to your liking

1/2 t cumin

2 t salt

11/2 cups water

1 sm cauliflower cut into flowerets

1 cup frozen peas

3 T chopped cilantro

Plain yogurt

-In a large skillet cook onion in oil until golden

-add potatoes, garlic, ginger, curry paste. cumin. Stir until coated and fragrant. 2-3 minutes

-add salt and water; bring to boil. cover and simmer for 10 min.

-add cauliflower; cover and simmer another 10 min or until cauliflower is tender.

-add peas, remove lid, and cook until most of the liquid has evaporated.

-garnish with cilantro, and serve over rice with plain yogurt on the side.