Spicy Coconut Curry with Cauliflower 

Heat a heavy, wide pan over medium heat and add the ghee or oil. Add the onion and sauté until lightly caramelized, 4 to 5 minutes.   

Add the garlic, ginger, cumin, curry powder, cayenne pepper and tomato paste. Cook, stirring, until aromatic, about 1 minute.

Add the coconut milk and water or vegetable stock, scraping the bottom of the pan to loosen any browned bits.   

Add the cauliflower and potatoes and bring to a boil. Reduce to a simmer, cover, and cook until the potatoes and cauliflower are just tender, 12 to 15 minutes.   

Stir in the chickpeas, peas and cilantro. Cook just until heated through, and season with salt and pepper.

Serve with steamed basmati rice.   

Notes:

To steam basmati rice, place the rice and a pinch of salt in a saucepan. Pour in 1 1/2 times the amount of water to rice to the pot (e.g., 1 cup rice to 1 1/2 cups water), and bring to a boil. Reduce the heat to a simmer and cover. Cook, undisturbed, for 15 minutes. Remove from the heat and allow to steam an additional 5 minutes. Remove the lid, fluff with a fork and serve.  

To make ghee, place tablespoon-size pieces of butter in a saucepan over medium heat. Cook until the butter starts to bubble. You’ll notice that all of the milk solids will eventually sink to the bottom of the pan. Continue cooking the butter until the milk solids start to turn golden brown. Remove from the heat. Gently pour the butter through a cheesecloth-lined sieve, leaving the milk solids in the pan. You now have ghee.