Curried Cauliflower

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.

Chicken Curry

Toss into a 5-qt. cooker:
3 pounds boneless, skinless chicken
2 med chopped onions
8 cloves garlic
16 thin slices of peeled fresh ginger
2 tbl curry powder
1 tsp coriander
1 tsp cumin
2 tsp salt
Cover and cook on high until chicken is fork-tender (do not uncover during cooking).

Add:
2 cups coconut milk
2 pkg. frozen peas

Cook about 20 minutes.  Serve garnished with 1/2 cup toasted cashews and 1/4 cup cilantro.
Serves 8

PS  For the single person, I'd use a package of thighs and chicken legs, and cut all other ingredients to make half this amount.  Then there'll be enough leftovers to enjoy, but not so much that I'll never want to eat curried chicken again.