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Pasta with Indian-spiced Broccoli and Peas

Inspired by the Oosterdam’s sous chef Agnelo.

2 tablespoons canola oil
1 onion, thinly sliced
2 cloves garlic, crushed
1 1/4 teaspoons each: ground cumin, coriander
3 cups cauliflorets or broccoli pieces
1/2 cup water
400g can diced tomatoes
salt and pepper to taste
1 cup frozen peas
1/3 cup chopped coriander

Heat the oil in a large frying pan on moderate heat. Add the onion and cook until it starts to soften. Stir in the garlic, cumin and coriander and cook on low, until fragrant.

Add the cauliflorets to the onion mixture and stir to coat. Add the water, bring to a simmer, cover and steam for 3 minutes. Stir in the tomatoes, salt and pepper. Reduce the heat, cover and simmer for 10 minutes. Add the peas and coriander and heat through for 2 minutes.

Meanwhile, cook the pasta in a large saucepan of boiling, salted water until just tender. Drain well. Toss with the sauce and serve.

Serve 4.