Roasted cauliflower lentil curry

1.5 cup (1" pieces) Cauliflower, cooked
1 tsp Garlic powder
1 tsp Onion powder
1.5 tbsp Crisco Pure Vegetable Oil
1 cup, chopped Onions, raw
3 clove Garlic
1 tbsp Curry powder
0.5 tsp garam marsala (by RACKMYBRAINS)
1 tsp Cumin powder (by WOMACKFAM5)
1 tsp Cinnamon, ground
1.75 cup Hunt's Diced Tomatoes
10 serving Cherry Tomatoes, Fresh, 1 Tomato
1.5 cup So Delicious Unsweetened Coconut Milk
1.5 cup Lentils
2 cup Spinach, fresh

1. Preheat the oven to 400 F/ 210 C. Toss the cauliflower with the oil and spices until coated. Spread evenly on a baking tray lined with baking paper or tinfoil. Roast for 40-50 minutes, until crispy and golden, stopping to mix once halfway.
2. In a large pot on medium heat, cook the onions in the oil, until soft and slightly golden. Add splashes of water if needed to prevent burning or sticking in the pot. Once soft, add the garlic and all the spices, and stir until fragrant (about 1 minutes).
3. Add the can of tomatoes and diced tomatoes, and stir to combine everything. Allow to simmer for 5 minutes.
4. Finally, add the coconut milk, lentils, spinach, and roasted cauliflower, and mix until everything is combined and heated through, about 5 minutes. Serve with rice, and enjoy!

Serving Size: Makes 4 Servings, 1.75 cups each.

Number of Servings: 4

Recipe submitted by SparkPeople user FOREVER1106.