Cauliflower Coconut Curry - cooking recipe

Ingredients

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

Preparation

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.
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.