- 1 lb veal, cut into cubes - Salt and pepper to taste - 2 tablespoons ghee or vegetable oil - 1 onion, finely chopped - 3 cloves garlic, minced - 1-inch piece ginger, grated - 2 teaspoons ground cumin - 2 teaspoons ground coriander - 1 teaspoon turmeric powder - 1 teaspoon garam masala - 1/2 teaspoon red chili powder (adjust to taste) - 1 cup coconut milk - Fresh cilantro for garnish - 1 head of cauliflower, grated or processed into rice-sized pieces - Salt and pepper to taste

Season the veal cubes with salt and pepper. Heat ghee in a large pan over medium heat. Add the onions and sauté until golden brown. Stir in the garlic and ginger, cooking for another minute until fragrant. Add cumin, coriander, turmeric, garam masala, and chili powder. Stir well to coat the onions. Add the veal cubes to the pan and cook until browned on all sides. Pour in the coconut milk, bring to a simmer, cover, and let it cook for about 30 minutes or until the veal is tender. While the curry simmers, prepare the cauliflower rice by heating a separate pan over medium heat. Add grated cauliflower and season with salt and pepper. Cook for about 5 minutes until tender but not mushy. Serve the spiced veal curry over a bed of cauliflower rice and garnish with fresh cilantro.