This is one thing I make, again and again and again: Cauliflower-Chickpea Curry. It’s meant to be eaten hot, straight out of the oven. And it’s fabulous like that. But then I divide up the leftovers (about 4 lunch-size servings) into plastic containers, and take them to work each day (you can freeze them, too… they should defrost after about 5 hours).
Then I pop the cold container out of the fridge around 1pm, and head outside to a little corner park. The weather’s hot, my food’s cold, spicy, and fresh.
Cauliflower-Chickpea Curry (adapted from Bon Appetit):
1 cauliflower head
2 cans of chickpeas
1 can chopped green chilies
1 big can diced tomatoes
1-2 Tbsp. curry powder
2-3 cloves of garlic, chopped
1 red onion, chopped
1 yellow onion, chopped
1 bunch of cilantro
1. Chop the cauliflower and toss with olive oil, salt, and pepper. Roast in a 350 degree oven for about 45 minutes, or until slightly soft and browning.
2. Combine cauliflower and the rest of the ingredients (except cilantro) in a dutch oven or big, oven-proof pot. Cover and bake in the oven for 30-40 minutes, until all mixed and a bit soupy. Season with salt and pepper, and garnish with lots of cilantro. Serve warm or cold.