1 c. uncooked brown rice
4 c. cauliflower florets
1 medium onion, chopped
1 large carrot, diced
2 cloves garlic, minced
2 tsp vegetable oil
2 tsp ginger, minced
1 ½ tsp curry powder
½ tsp salt
1/8 tsp ground cloves
1 (15 oz) can chickpeas, drained and rinsed
1 (14.5 oz) can diced tomatoes, undrained
1 c. fresh peas
1. In small saucepan cook rice according to package directions, set aside to keep warm.
2. In large saucepan cover cauliflower florets with water, and bring to a boil. Reduce heat and simmer 5 minutes or until tender. Drain, and set aside.
3. In large skillet heat oil over medium-high heat. Saute onion and garlic until just tender, apr. 2 minutes. Add carrots, and saute until tender.
4. Add ginger, curry, salt and cloves to pan, and stir to combine. Add chickpeas, tomatoes, peas, and cauliflower, and stir. Cover and cook 5-10 minutes. Serve over rice.
I made this last night and it was delicious. The only change I made to the recipe is that I served it over quinoa instead of rice. It made enough for 2 meals plus all my lunches this week. The recipe is from Chickpea Recipes: www.chickpearecipes.com