cauliflower: three ways (day 3).

I am just about at the last of my roasted cauliflower from this post.  The great thing about this dish is that it resulted in dinner and lunch the next day!  Any excuse to make Indian food easy (and break out the chewy naan from Trader Joe's) and I am there.  It only took about 15 minutes and I was ready to catch up on Downton Abbey (obsessed) on an otherwise regular Tuesday night....

chickpea curry with cauliflower.

about 1 - 1 1/2 cups roasted cauliflower

1 can chickpeas (drain only half the liquid)

2 tbsp canned tomatoes

1/4 onion, chopped

1 garlic clove, minced

1/4 cup frozen chopped spinach

grapeseed oil

2 tbsp curry powder

1 tbsp garam masala

1 tbsp turmeric

1/2 tbsp coriander

pinch of salt

Heat a large pan over medium heat.  Add oil, garlic and spices, saute 30 seconds.  Add onion and salt, saute until tender.  Add chickpeas, tomatoes, spinach and saute.  Add cauliflower and cook for about 5-7 minutes until heated through, stirring occasionally.  Serve with basmati rice and naan.