Ingredients
3 cups frozen cauliflower2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained1 can (13.66 ounces) coconut milk1/4 cup green curry paste1/2 teaspoon salt2 teaspoons cornstarch1 tablespoon cold water1-1/2 cups frozen peas2 packages (8.8 ounces each) ready-to-serve long grain rice1/2 cup lightly salted cashews
Preparation
In a large skillet, combine cauliflower, beans, coconut milk, curry paste and salt. Bring to a boil; cook, uncovered, 5-6 minutes or until cauliflower is tender.
Combine cornstarch and water until smooth; gradually stir into the skillet. Stir in peas. Bring to a boil. Cook and stir for 2 minutes or until thickened.
Meanwhile, prepare rice according to package directions. Sprinkle cauliflower mixture with cashews. Serve with rice.
