Do you know what's interesting about curries? Everything. You can make them dry or wet, have them with bread or rice, make it spicy or mild, make it with meat or fish or even go vegan. There are so many different variations of curry out there, but if you have the patience to learn just one, make it this. I come from the land of curries and I'd like to think that I am pretty good at making one. The problem with curries is that for the most part, curries aren't as nutritious as you want them to be and can get quite mean and spicy. Well, as mean as vegetarian curries go anyway. But this is fairly mild making it kid-friendly and is my go-to recipe these days that is perfect all-year round. This is one of those curries that is packed with nutrition and you can throw in everything except the kitchen sink in there to truly make it your own. You can make some of the ingredients ahead of time as part of your meal prep and easily make this a weeknight recipe. However, I usually make this on weekends and use fresh ingredients so the whole family can sit down for a perfect, nutritious and healthy lunch.

Ingredients:

1. Cauliflower - 1 whole broken into florets

2. Onion - 1 large, chopped

3. Tomatoes - 3, chopped (or just use a can)

4. Spices - Use whatever you have on hand. I used the following - cumin powder, cinnamon powder, black pepper powder, onion powder, garlic powder, paprika/red chilli powder, garam masala/curry powder

5. Spinach - 2 or 3 handfuls

6. coconut milk - 1 can

7. Lentils - 1 can of cooked green lentils or cook them fresh like I did.

8. Olive oil

9. Garlic - 4 cloves

10. Salt to taste

Procedure:

1. Roast the cauliflower florets coated in onion powder, garlic powder, salt and black pepper (1 tsp each would work I would think. I usually eyeball spice quantity.) at 400 deg. F for 40 minutes.

2. In a pan, saute onions, garlic, tomatoes in some olive oil - about 7-10 mins.

3. Add in the remaining spices & salt and continue to cook for a few mins until well combined.

4. Finally, combine the roasted cauliflower, cooked lentils, spinach, coconut milk and cook again for 5 mins.

5. Serve with naan, roti, rice or just scoop into a bowl and skip the carbs.