Ingredients

• 1 cup basmati rice
• 2 limes
• 1 can coconut milk
• 1 medium onion thinly sliced
• 1 teaspoon curry powder
• salt & pepper
• 1/4 cup water
• 1 head cauilflower cored and cut into small florets
• 1 can garbanzo beans, rinsed and drained

Directions

1. Prepare rice as label directs. From limes, finely grate peel into small bowl. Squeeze 2 tablespoons lime juice into another small bowl.

2. In a 5-6 quart sauce pot heat 1/2 cup coconut milk on medium-high heat until bubbling. Add onion, curry and 1/4 teaspoon salt; cook 5-6 minutes or until pot is almost dry and onion begins to soften, stirring frequently.

3. Whisk peanut butter, water and remaining coconut milk into saucepan. Heat to boiling on high. Reduce heat to medium. Add cauliflower and beans; cover and cook 10 minutes or until cauliflower is tender, stirring occasionally. Remove from heat. Stir in reserved lime juice and 1/4 teaspoon salt.

4. When rice is cooked fluff with a fork; gently fold in reserved lime peel. Serve curry with rice.

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