Curried Cauliflower with Spinach

Ingredients:

• 1/2 small head of cauliflower, separated into florets
• 400 g canned chickpeas (do not drain the brine)
• 300g frozen chopped spinach, thawed and squeezed dry
• 2 potatoes, cut into 1.5 cm cubes.
• 400 g chopped canned tomatoes
• 1 serrano chili pepper, chopped and seeded
• 2 tbsp. l. olive oil
• 1 chopped onion
• 4 cloves garlic, finely grated
• 1 piece (5 cm) ginger, peeled and finely grated
• 2 tbsp. curry powder
• 200 gr. grated cheese
• Naan or other flatbreads for serving

Preparation:

1. Heat olive oil in a small skillet over medium heat. Add the onion and cook, stirring occasionally, for about 5 minutes. Add the garlic, ginger, serrano pepper, and curry powder and continue cooking for 1 minute.
2. Place the chickpeas with their brine, spinach, cauliflower, potatoes, tomatoes, 3/4 teaspoon salt, and the prepared onion mixture in a 5.5-quart slow cooker. Cover and cook on high for 3 1/2 hours. Uncover, add the grated cheese, and cook for another 30 minutes. Serve with stuffed naan breads.
   
   You can cook this stewed cauliflower dish in a different variation, served with yogurt sauce.