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Chickpea Cauliflower Curry

Chickpea Cauliflower Curry
I like to serve this colorful vegetable and rice side dish when I'm hosting a buffet luncheon.
8-10 ServingsPrep: 10 min. Cook: 25 min.

Ingredients

  • 1 cup uncooked brown rice
  • 4 cups fresh cauliflowerets
  • 1 medium onion, chopped
  • 1 large carrot, diced
  • 2 garlic cloves, minced
  • 2 teaspoons canola oil
  • 2 teaspoons minced fresh gingerroot
  • 1-1/2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground cloves, optional
  • 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup fresh or frozen peas

Directions

  • Cook the rice according to package directions. Set aside and keep
  • warm.
  • Place cauliflower in a saucepan; cover with water. Bring to a boil;
  • cook for 5 minutes or until tender. Drain and set aside.
  • In a large skillet, saute the onion, carrot and garlic in oil until
  • tender. Stir in the ginger, curry, salt and clove if desired. Add
  • the beans, tomatoes, peas and cauliflower. Cook and stir for 5
  • minutes or until heated through. Remove from the heat. Serve with
© Taste of Home 2013

2 of 2

Chickpea Cauliflower Curry (continued)

Directions (continued)

  • rice. Yield: 8-10 servings.
Nutrition Facts: 1 serving (1 each) equals 157 calories, 2 g fat (trace saturated fat), 0 cholesterol, 243 mg sodium, 30 g carbohydrate, 5 g fiber, 5 g protein.
© Taste of Home 2013