Instructions: Rinse the potatoes, remove eyes and cut into 1 inch pieces.

Heat oil in a large nonstick skillet. Cook potatoes and onion until edges begin to brown (10 to 15 minutes). Add water, Lite Salt, coriander, cumin, turmeric and pepper. Bring to boil, reduce heat to low (so mixture will bubble lightly) and cook 10 minutes. Add cauliflower and tomatoes and a small amount of water, if needed. Cook 10 to 15 minutes or until cauliflower and potatoes are tender. Remove cover and, if needed, cook until liquid has evaporated. Add frozen peas and cilantro; stir to combine and heat through.

Cuisine: "Cardiac Diets"

Yield: "6 cups"

NOTES : This is a nice, mild curry dish. If you like food "hot," use red pepper flakes (the older they are, the more it takes).

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