Garbanzo-Vegetable Green Curry

• 3 cups frozen cauliflower
• 2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
• 1 can (13.66 ounces) coconut milk
• 1/4 cup green curry paste
• 1/2 teaspoon salt
• 2 teaspoons cornstarch
• 1 tablespoon cold water
• 1-1/2 cups frozen peas
• 2 packages (8.8 ounces each) ready-to-serve long grain rice
• 1/2 cup lightly salted cashews

1. 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.
2. 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.
3. Meanwhile, prepare rice according to package directions. Sprinkle cauliflower mixture with cashews. Serve with rice.

frozen cauliflower, garbanzo beans, coconut milk, green curry, salt, cornstarch, cold water, frozen peas, ready, cashews

Taken from www.tasteofhome.com/recipes/garbanzo-vegetable-green-curry/ (may not work)