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Chickpea Cauliflower Curry
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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
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.
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Printed from tasteofhome.com Sep 5, 2008Copyright Reiman Media Group, Inc © 2008 |