So I swapped out the potatoes in my curried vegetable stew for beans. I used to eat this stew with rice, but more often now with baked chicken.
1 onion, diced
1 tablespoon curry powder
1 can chickpeas, rinsed and drained
1 can diced tomatoes
16 oz frozen cauliflower
Heat oil in a saute pan over low heat as you dice the onion. Turn up the heat to medium and saute the diced onion until almost browned, about ten minutes. Stir in the curry powder until fragrant, about a minute. Then add the chickpeas and tomatoes, scraping up any browned bits from the bottom of the pan. Stir in the cauliflower, partially cover the pan and let simmer until well cooked about ten to twenty minutes.