Curried Stir-fried Vegetables

1 1/2 teaspoons vegetable oil
3 cups small cauliflower flowerets (about 1 small head)
1 1/2 teaspoons curry powder
3/4 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon ground cumin
1 1/2 tablespoons water
3 1/2 cups tightly packed torn fresh spinach
3/4 pound small plum tomatoes, quartered, cored, and seeded

Heat oil in a large nonstick skillet over medium-high heat. Add
cauliflower and next 4 ingredients; stir-fry 2 minutes. Add 1 1/2
tablespoons water; cover and cook over medium heat 3 minutes or until
cauliflower is crisp-tender, stirring occasionally. Add spinach and
tomatoes; stir-fry 2 minutes or until spinach begins to wilt. Serve
immediately.

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