4 cups cauliflowerets
1 onion, chopped
1 carrot, diced
15 oz. can chickpeas (garbanzo beans), drained and rinsed
2 garlic cloves, minced
2 tsp. vegetable oil
2 tsp. gingerroot, minced fresh
1 ½ tsp. curry powder
½ tsp. salt
1/8 tsp. cumin
15 oz. can diced tomatoes, undrained
1 cup frozen or fresh green peas
Place cauliflower in a saucepan; cover with water. Bring to a boil; cook for 5 minutes. Drain and set aside. In a large skillet, sauté onion, carrot and garlic in oil until tender. Stir in the ginger, curry, salt and cloves. Add the beans, tomatoes, peas and cauliflower. Cook and stir for 5 minutes or until heated through. Remove from the heat. Serve over rice.