Skillet Vegetarian Curry

Ingredients

• large potato, peeled and cut into 1-inch pieces
• 1 large sweet potato, peeled and cut into 1-inch pieces
• 1 head cauliflower (3/4 lb.)
• 3 tablespoons sweetened coconut flakes
• 1 onion chopped
• 1 1/2 tsp cumin
• 1/2 tsp mustard seeds
• 1 1/2 tsp coriander
• 1/8 tsp ground red pepper
• 2 tomatoes
• 1 cup frozen peas, thawed

Instructions

1. Combine potato, sweet potato and cauliflower in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 8-10 minutes until the vegetables are tender.
2. Meanwhile, cook coconut over medium heat, stirring constantly until lightly browned (about 3 minutes). Transfer to small bowl and set aside.
3. In same skillet, heat oil over medium heat until hot. Add onion and cook about 5 minutes. Add mustard seeds, cumin, coriander and ground red pepper. Cover and cook, shaking skillet frequently, until onion is tender and lightly browned and seeds start to pop- 5 minutes longer.
4. Spoon cauliflower mixture into skillet. Add tomatoes, peas, salt and reserved cooking water. Heat through.
5. Serve over basmati rice sprinkled with cumin and salt.
6. Top with fresh cilantro for serving.