This Asian-inspired recipe uses coconut milk, ginger, and curry for a robust flavor.
In a large skillet, heat oil over medium heat. Add onion and carrot; cook 5 to 7 minutes or until onion is tender, stirring occasionally. Stir in curry paste, ginger, and salt: cook and stir 1 minute more.
Add coconut milk and bring to boiling. Add cauliflower, green beans, and garbanzo beans; reduce heat. Simmer, uncovered, 8 minutes or just until vegetables are tender and milk is slightly thickened. Stir in lime juice.
Serve vegetable mixture over rice and sprinkle with cilantro and, if desired, peanuts.
2 fat, 1 1/2 starch, 1 1/2 vegetable