1 pound fresh tomatoes, peeled, seeded, and chopped, about 2 cups
1 1/2 cups cold water
salt 3 tablespoons grated fresh ginger
1/4 pound sugar snap peas, strings removed, about 2 cups
1/4 pound English peas, shelled, about 1/2 cup
1 tablespoon peanut oil
1 yellow onion, chopped, about 2 cups
4 cloves garlic, finely chopped
2 medium-sized carrots, cut in half lengthwise and sliced 1/2 inch think on a diagonal, about 2 cups
1 pound new potatoes, cut into halves, quarters, or 1-inch pieces if large
1/2 head small cauliflower, about 2 cups florets
1 medium-size zucchini, cut in half lengthwise, sliced 1/2 inch think on a diagonal, about 1 cup
1 1/2 cups canned coconut milk, stirred
cayenne pepper to taste
For the spices, toast the cumin, coriander, fennel, fenugreek, and black mustard seed over low heat in a dry small skillet, shaking or stirring often, until they become aromatic, a minute or two. Grind in a spice grinder or mortar and pestle and combine with the remaining ingredients.
For the stew, combines the tomatoes, cold water, 1 teaspoon salt, 2 tablespoons of the ginger, and 1 tablespoon of the mixed spices in a medium-size saucepan. Simmer, uncovered, over low heat for 15 to 20 minutes while you cook the vegetables.
Bring a small pot of water to a boil and add 1/2 teaspoon salt. Drop the snap peas into the water for about 2 minutes, until just tender. Scoop them out, rinse under cool water, and set aside. Repeat the procedure with the English peas. Set aside.
Heat the oil in a large skillet. Add the onion and 1/2 teaspoon salt; sauté until soft, about 7 to 8 minutes. Add the garlic, carrots, and potatoes; cook over medium heat for about 10 minutes. Add the cauliflower, zucchini, remaining spices and ginger, and 1/4 teaspoon salt; sauté for about 5 minutes, until just heated through. Add the tomato mixture and the coconut milk; simmer, uncovered, for 30 minutes.
Add the peas just before serving. Season with salt and cayenne to taste.
