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Chickpea Cauliflower Curry

SUBMITTED BY: Jennifer Blakely

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

RECIPE RATING:

Read Reviews (6)

Review/Rate This Recipe

PREP TIME	10 Min
COOK TIME	25 Min
READY IN	35 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 cup uncooked brown rice
4 cups 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
1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
1 (14.5 ounce) can 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. Drain and set aside.
In a large skillet, saute onion, carrot and garlic in oil until tender. Stir in the ginger, curry, salt and cloves 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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REVIEWS

Reviewed on Nov. 7, 2006 by Dawson & Lisa

This was pretty good. I agree with the review, there wasn't enough sauce for the rice. I added... MORE

Reviewed on Oct. 29, 2006 by RUDEGIRLJ5

This was OK, but was a little bland for my test, and there wasn't much liquid for the rice. I... MORE

Reviewed on Nov. 13, 2007 by Jana Sue

YUM YUM! If you like curry at all, this recipe is one you'll love. I did add extra curry... MORE

Reviewed on Jun. 11, 2008 by sueb

I used cumin instead of curry. We thought this was a great, colorful vegetarian meal. Next... MORE

Reviewed on Feb. 27, 2008 by Pauline

The whole family enjoyed this dish. I accompanied it with "carrot rice." Both were delicious.... MORE

Reviewed on Oct. 15, 2007 by SAHARA2

This is a very tasty recipe once I adjusted the seasoning to my taste. Like the other... MORE