Ingredients
1 cup uncooked brown rice4 cups fresh cauliflowerets1 medium onion, chopped1 large carrot, diced2 garlic cloves, minced2 teaspoons canola oil2 teaspoons minced fresh gingerroot1-1/2 teaspoons curry powder1/2 teaspoon salt1/8 teaspoon ground cloves, optional1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained1 can (14-1/2 ounces) diced tomatoes, undrained1 cup fresh or frozen peas
Preparation
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 rice.
