1 yellow onion, chopped
3 cups cauliflower florets, cut into bite size pieces
2 celery ribs, chopped
1 large carrot, chopped
1 firm root veggie, chopped
8 oz of garbanzo beans & cooking liquid
1/2 qt salted veggie broth
3 T curry paste (if using powder add 1/2 a can of coconut milk)
Saute veggies over medium heat, once they start to soften add beans, broth and curry paste. Stir over low heat until combined, lower heat and simmer until tender.
Serve over rice, quinoa, lentil pasta, salad, or anything else you love with your curry.