Difficulty Level Easy

I find that I become a really lazy cook during the summer months, especially when I'm at the cottage. I'd much rather be sitting on the dock with a book than standing at the stove cooking dinner. I tend to throw stuff on the grill, or occasionally get myself together to get my crock pot going in the morning. It saves time cooking, and there are fewer dishes to wash afterwards.

The problem with this kind of cooking is that legumes tend to get bypassed. We are eating plenty of fruits and vegetables, but we haven't been getting enough protein from legumes over the past couple of weeks. It's silly, because legumes are so versatile, you can eat them hot, or use them in a cooling salad.

I had some cauliflower and some naan bread on hand, so i decided to make an Indian spiced curry. I made a fairly dry curry to go with the bread, but if you wanted to serve it over rice you could add some stock or water, and more coconut milk to make more sauce. You could add some diced tomato or red pepper to this as well.

INGREDIENTS