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Chickpea Cauliflower Curry

By: Jennifer Blakely

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

Rate/Review | Read Reviews (24)

Prep Time:
10 Min

Cook Time:
25 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

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.