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1
Prepare a medium heat fire (325F) in a wood-fired oven or cooker.
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2
Heat 2 tablespoons of the oil in a small skillet over medium heat and saute the onions until translucent, 3 minutes.
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3
Add the jalapeno and ginger and cook for 2 minutes.
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4
Stir in the garlic and cook for another 2 minutes.
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5
Set aside.
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6
Heat the remaining 1 tablespoon oil in a glazed clay pot over medium heat and saute the mustard seeds, cumin, coriander, cloves, and peppercorns until fragrant.
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7
Remove the spices and reserve the pan.
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8
Combine the onion mixture, sauteed spices, salt, turmeric, and paprika in a blender.
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9
With the machine running, pour in 1 cup of the coconut milk or enough to create a thin paste.
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10
Place the paste in the reserved glazed clay pot used for the spices and thin with the water.
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11
Stir in the potatoes, cover, and place in the oven for 7 minutes.
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12
The potatoes should be partially cooked at this time.
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13
Add the cauliflower and the remaining coconut milk.
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14
Add more water if needed to thin.
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15
Cover and return to the oven until the vegetables are tender and the flavors have blended, about 20 minutes.
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16
Uncover and bake for another 5 minutes so the food will absorb some of the flavor of the wood.
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17
Serve hot or at room temperature.
