1½ pounds russet potatoes, peeled and cut into 1½" pieces
¼ cup avocado oil
½ medium onion, diced
2 garlic cloves, minced
1 tablespoon ground coriander
1½ teaspoons ground cumin
½ teaspoon ground turmeric
¼ teaspoon dried chili flakes
1 head cauliflower, cut into small florets
1 cup fire roasted crushed tomatoes
½ cup chopped fresh cilantro, divided
½ cup water
1 teaspoon sea salt, plus more, to taste
1 cup frozen peas
3 tablespoons shredded unsweetened coconut
Instructions
Bring a large pot of water to a boil. Add potatoes, cover and cook over medium-high heat until just tender, about 5 minutes. Drain and set aside.
In a medium sauce pan, heat avocado oil over medium heat. Add onion and cook, stirring occasionally, until tender, about 5 minutes. Add garlic and cook for 1 minute. Add coriander, cumin, turmeric and chili flakes and cook, stirring constantly, for 1 minute.
Add cauliflower and prepared potatoes and cook, stirring occasionally, for 5 minutes.
Add tomatoes, ¼ cup cilantro, water and salt and bring to a boil. Reduce heat to low, cover and simmer until vegetables are tender, about 15 minutes.
Add peas, coconut and remaining cilantro and cook until heated through, 1-2 minutes. Season with additional salt to taste.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/cauliflower-and-potato-curry/