Chickpea and vegetable curry - Canada's Food Guide

Ingredients

• 45 mL (3 tbsp) curry powder
• 420 mL (1 ½ cups + 3 tbsp) water, divided
• ½ yellow onion, cut in quarters
• 3 cloves garlic
• 1 stalk of celery
• 60 mL (¼ cup) diced green bell pepper
• 1 tomato, cut in half
• 5 mL (1 tsp) garam masala
• 2.5 mL (½ tsp) salt
• 1 can (540 mL/19 oz) no salt added chickpeas, drained and rinsed
• 500 mL (2 cups) cauliflower, cut in bite-sized pieces
• 250 mL (1 cup) frozen peas, thawed