This recipe calls for cauliflower, however, I didn’t have any! So I added the veggies that I had in my refrigerator. It worked out just fine.

Serves 4

1 tablespoon oil
1 large onion, chopped
2 medium potatoes, peeled and cubed
1 clove garlic, minced
1 tablespoon fresh ginger, peeled and chopped
1 jalapeno pepper, seeded, chopped
1/2 head medium size cauliflower, cut into 1 inch florets
1 tablespoon tomato paste
1 can (14 fl oz) diced tomatoes
1 tablespoon hot curry paste
1 teaspoon cinnamon
1 1/4 cup water
1 can garbanzo beans, drained and rinsed
1 cup frozen peas
1/4 cup butter
Cilantro, chopped, to sprinkle on top

Heat oil over medium high heat in a large saucepan. Sauté onion and garlic until soft, about 8 minutes. Add the rest of the ingredients, bring to a boil and then lower temperature and simmer for 15 – 20 minutes, until potatoes and cauliflower are cooked. Serve with brown rice and cilantro to sprinkle on top.

These Are The Veggies I Used In The Curry Veggies With Garbanzo Beans Recipe

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