30 Minute Cauliflower & Chickpea Curry

1. Cook rice according to package instructions.

2. In a large saucepan, heat the oil over medium-high heat. Add onion and sugar. Sauté for 6 minutes, or until the onions are soft and translucent. Add the garlic, ginger, balsamic vinegar, curry powder, cumin and cayenne. Stir until the spices and onion form a paste. Whisk in the vegetable broth.

3. Add cauliflower florets and chickpeas. Bring curry to a boil and then reduce to a simmer. Cook for 15 minutes on low-medium heat. Add the cashews and raisins. Cook for 5 more minutes. Season with salt and pepper (about 1/4 teaspoon each).

4. Serve curry over rice. Garnish with fresh chopped parsley or cilantro.