Turmeric Cauliflower Curry

Ingredients

• 1 head cauliflower
• 3 medium Yukon gold potatoes
• 1 1/2 cups water
• 1 medium onion, coarsely chopped
• 1 poblano chili pepper, seeded and coarsely chopped
• 1 2-inch piece fresh ginger, sliced
• 1 teaspoon ground turmeric
• 2 teaspoons garam masala
• 1/2 teaspoon salt, or to taste
• 2 tablespoons olive oil
• 1 cup frozen green peas
• 12 cherry tomatoes, halved
• 1 cup plain yogurt
• 3 tablespoons chopped fresh cilantro
• 2 limes, quartered, for garnish

Directions

1. Set a large pot of salted water over high heat and let it come to a boil. While that gets going, cut the potatoes into 1 1/2-inch cubes. For the cauliflower, make a deep X in the bottom with a chef's knife, then use your thumbs to ease the head into 4 quarters. Stand the pieces up, trim away the core and outside leaves, and break or cut the cauliflower into small florets.
2. Lower the potatoes carefully into the boiling water and let them cook for 4 minutes. Add the cauliflower to the same pot and keep cooking for 10 minutes more, until the vegetables are tender. The full cooking time will be 14 to 15 minutes. Pour everything into a colander to drain.
3. For the sauce, add the water, onion, chili pepper, ginger, turmeric, garam masala, and salt to a blender or food processor. Blend until the mixture is smooth.
4. Heat the olive oil in a large pot over medium heat. Pour in the sauce and cook it for 2 minutes, then fold in the cooked potatoes and cauliflower. Taste, and season with more salt and garam masala if that sounds right to you.
5. Add the peas and tomatoes to the pot and stir them in. Warm everything for 2 to 3 minutes, until heated through. Right before you serve, mix in the yogurt and heat it gently, keeping it below a boil so the yogurt does not curdle. Spoon the curry into a serving dish, scatter cilantro over the top, and serve with lime wedges.