1 tablespoon oil
1 onion (chopped)
2 tablespoons curry powder
1 tablespoon garlic (chopped)
1 tablespoon ginger (chopped)
1 (14 ounce) can diced tomatoes
1 tablespoon chili sauce (optional)
1 head cauliflower (cut into florets)
1 (15 once) can chickpeas (rinsed and drained) (or 1 1/2 cups cooked beans, from 1/2 cup dry)
1 cup water
1/2 pound green beans or asparagus (trimmed and sliced into 1 inch long pieces)
salt to taste
1/4 cup parsley (chopped)
Step 1: Heat the oil in a large pan.
Step 2: ?Add the onion and curry powder and cook until the onion is tender, about 5-7 minutes.
Step 3: Add the garlic and ginger and cook until fragrant, about a minute.
Step 4: Add the tomatoes, chili sauce, cauliflower, chickpeas and water and and bring to a boil.
Step 5: Reduce the heat and simmer, covered, until the cauliflower is tender, about 10-15 minutes.
Step 6: Add the green beans and cook until they are just tender and still crisp, about 3-5 minutes.
Step 7: Serve on brown rice and garnish with parsley.