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Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 157
  • Fat:
  • 2 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 243 mg
  • Carbohydrate:
  • 30 g
  • Fiber:
  • 5 g
  • Protein:
  • 5 g

Chickpea Cauliflower Curry

I like to serve this colorful vegetable and rice side dish when I'm hosting a buffet luncheon.

SERVINGS

 8-10

CATEGORY

 Side Dish

PREP

 10 min.

COOK

 25 min.

TOTAL

 35 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 vegetable 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 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 over the rice. Yield: 8-10 servings.

Printed from tasteofhome.com Sep 8, 2008

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