Curried Cauliflower & Chickpea Stew

On a chilly February Monday (Family Day), it was nice to 1) to have most of the ingredients for a good meal; 2) have leftovers for lunch the next day; and 3) actually like it the first time we made it.
I saw this recipe on an episode of Kraft’s What’s Cooking TV, and loved that it looked easy to make, plus it had ingredients that were good for us like cauliflower (vitamin C, potassium, folacin) and chickpeas (protein). 
With both of us in the kitchen it took no longer than 30 minutes from prep to plate, and that included approximately 15 minutes of simmering.  I  realized a little late that I didn’t have curry powder so I substituted half the amount called for, for red curry paste (did a little research online).  The amount of spice ended up being perfect, the final dish was hearty and tasty (and you couldn’t even make out the cauliflower).
According to Greg “This one is a keeper”.  ~ kM
Recipe courtesy of: Kraft’s What’s Cooking TV