This lunch falls under the category of "everything tastes better curried." I had half a cauliflower and half a can of red beans left from cooking for a client this week. I know that potato and cauliflower go well in a curry, and chickpeas work with chana masala, so I figured, why not try using the beans and mix it all together?
Success! I sauteed some onion, stirred in some tomato paste, curry powder, turmeric, cumin, and a little sea salt, then added enough water to loosen everything into a sauce. To add a little richness, I stirred in a tablespoon of Tofutti cream cheese, then topped it all off with a sprinkle of green onion. Yeah, perfect.