Curried Chick Peas And Mixed Vegetables - cooking recipe

Ingredients

2 teaspoons vegetable oil
1 cup chopped onion
3 garlic cloves, finely chopped
2 1/2 teaspoons curry powder
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 small head cauliflower, cut into small flowerets
1/2 cup water
1 (16 ounce) can salt-free stewed tomatoes
1 (16 ounce) can chickpeas, rinsed and drained
1 cup peas

Preparation

Heat oil in a large nonstick skillet over medium heat. Add onion and garlic.
Sprinkle with curry powder, cumin, and cayeene. Cook 3 minutes, stirring frequently and adding small amounts of water as necessary, about a tablespoon at a time, to prevent sticking.
Add cauliflower and water to skillet. When water boils, reduce heat to medium-low, cover skillet and simmer 5 minutes or until cauliflower is tender crisp.
Add remaining ingredients, mixing well. Cover and simmer 15 minutes.