CAULIFLOWER, PEAS & POTATO CURRY recipe

2 small potatoes, cubed
1 large onion, diced
1-2 T cold-pressed extra-virgin olive oil
1 small head cauliflower, cut in bite-size pieces
1 t ground cumin
2/3 c water
4-1/2 T minced gingerroot
1 (10 oz) pkg frozen baby peas, unthawed
1/4-1/2 t cayenne powder
1 t garam masala (see recipe in other post)
4 t ground coriander
1/4 t sea salt
1 t turmeric
Simmer potatoes in salted water until cooked through when tested with a knife or fork, about 5-6 minutes. Drain and set aside. Heat stainless-steel skillet on medium heat til hot, then coat w/olive oil. Toss in cumin, stirring 20 seconds. Add ginger, cayene, coriander, and turmeric. Cook 30 seconds more. Add onion & cook til transparent, about 3-4 minutes. Stir in cauliflower and turn to coat w/spices. Add water, cover, and simmer til veggies are cooked, 8-10 minutes. Add peas and potatoes, and cook a few minutes more, til heated through.
Just before serving, stir in garam masala and salt. Serve immediately.