The vegetables and brown rice in this dish pack a lot of fiber and the curry and ginger add a twist of flavor
In a large non-stick pan, heat oil over medium-high heat. Cook onions until softened. Add curry powder, garlic powder and ginger; cook 2 minutes. Add tomatoes, garbanzo beans, potatoes, and carrots and stir together. Add cauliflower, cover and reduce heat to simmer. Cook for 20-30 minutes, until vegetable are tender, adding water if necessary. Stir in peas and salt and pepper; cook 5 more minutes. Serve over hot rice.