1.Place red chillies in a small heatproof bowl or jug; cover with boiling water. Stand for 15 minutes; drain.
2.Meanwhile, place ground coriander, cumin and cinnamon in a small frying pan; stir continuously over medium heat until fragrant.
3.Blend or process the spices and red chillies with the remaining ingredients until the mixture is smooth. Spoon the paste into a sterilised jar; cover with a thin layer of oil. Seal and refrigerate.
4.Reserve 1/2 cup for Pumpkin and cauliflower yellow curry recipe. Spoon remaining paste in sterilised jar; cover with a thin layer of oil. Seal and refrigerate.
Pumpkin and cauliflower yellow curry
5.Heat 1 tablespoon of the oil in a large saucepan over medium heat; cook the onions and garlic, stirring, for 5 minutes or until softened.
6.Add paste to the pan; cook, stirring over medium-high heat for 2 minutes. Add the pumpkin, coconut milk, stock, tomatoes and chickpeas; bring to the boil. Reduce heat; simmer, covered, for 10 minutes or until the pumpkin is almost cooked. Stir in the cauliflower; cook for 5 minutes or until tender.
7.Meanwhile, heat remaining oil in a large frying pan over medium heat; cook mustard seeds, stirring, for 1 minute or until the seeds pop. Add curry leaves; cook for 1 minute, then stir in cavolo nero. Cook, covered, until cavolo nero is just wilted. Season to taste.
8.Just before serving, stir the cavolo nero into the curry mixture.
Recipe for curry paste makes 1 cup. For pumpkin and cauliflower yellow curry recipe, you will only need 1/2 cup. Curry paste will keep in the refrigerator for one week or frozen for one month. Yellow curry paste works particularly well with milder curries using vegetables, chicken or seafood and with coconut milk or cream. If you prefer, yellow curry paste is also available to purchase at most supermarkets.