Cauliflower Coconut Curry

• 1 large onion
• cayenne pepper, to taste
• 2 teaspoons coriander
• 1/8 teaspoon mustard seeds
• 1/8 teaspoon fenugreek seeds
• 1/4 teaspoon cumin
• 1/4 teaspoon cinnamon
• 4 peppercorns
• 2 cloves
• 1/2 teaspoon turmeric
• 1/2 teaspoon paprika
• 1 teaspoon tamarind paste (I use Tamicon concentrate)
• 1 inch fresh gingerroot
• oil, for sauteing
• 1 lb frozen cauliflower
• 14 ounces coconut milk

1. Combine all but the last three ingredients in a food processor; run the processor until it forms a paste. Add a little oil and/or a little water if ingredients have trouble processing.
2. Saute in a pan with the cauliflower and oil for a few minutes until aromatic. Add the coconut milk and simmer until cauliflower reaches desired tenderness. If the curry gets too dry as it simmers, add a little water so that it finishes with a thick, gravy-like sauce.

onion, cayenne pepper, coriander, mustard seeds, fenugreek seeds, cumin, cinnamon, peppercorns, cloves, turmeric, paprika, tamarind paste, gingerroot, oil, frozen cauliflower, coconut milk

Taken from www.food.com/recipe/cauliflower-coconut-curry-413534 (may not work)