Vegetable and Garbanzo Curry Posted by LuAnn 1/21/2002 11:29 am I've had this recipe for about 20 years. Don't even know anymore where I originally got it! 2 tablespoons vegetable oil 1 to 2 cups sliced onions 2 tablespoons curry powder (or to taste) 1/2 teaspoon garlic powder 1/4 teaspoon ground ginger 1 (15 ounce) can diced tomatoes in juice, OR 2 cups tomato juice 2 (15 ounce) cans garbanzo beans (do not drain) 2 cups diced potatoes 1 cup sliced carrots 1 (10 ounce) package frozen peas 1 (16 ounce) package frozen cauliflower pieces Water as necessary Salt to taste Hot cooked rice In a large kettle, sauté onions in oil until translucent. Add curry powder, garlic powder and ginger; cook 2 minutes. Add tomatoes or tomato juice and stir, scraping up any bits stuck to the pan. Add garbanzo beans, potatoes, and carrots; cover and simmer 20 minutes, adding water if necessary. Add cauliflower, cover and cook an additional 25 minutes, again adding water if necessary. Stir in peas; cook 5 more minutes. (All vegetables should be tender). Taste and add salt if necessary. Serve over hot rice.