I love steamed cauliflower with curry paste stirred into it. I cut the head in florettes and stir in curry paste once steamed tender. Add a tablespoon of ghee. Yum!
I usually buy the tiny jar of green chili paste from the grocery store. You can make your own curry powder, however, which is superior to the jars you find in the spice section. Here's a recipe from "Terrific Pacific Cookbook" by Anya Von Bremzen & John Welchman.
1/4 C coriander seeds
2 Tbl cumin seeds
2 tsp fennel seeds
1 1/2 Tbl yellow mustard seeds
1 tsp fenugreek seeds
1 piece (2 inches) cinnamon, crushed into pieces
2 to 3 dried chilies (2 to 3 inches) without seeds
1 tsp black peppercorns
2 1/2 Tbl ground turmeric
1 tsp ground ginger
Pinch of asafetida (hing)
1. Heat skillet over medium and add all ingredients except turmeric, ginger, and asafetida. Dry roast, stirring until fragrant and several shades darker, about 3 minutes. Add turmeric, ginger, and asafetida. Remove from heat.
2. Once cooled to room temperature, grind in a spice grinder until fine, about 1 minute. Store in a tightly covered jar in cool dry place. Keeps for about 1 month.
