Garbanzo Curry With Minted Rice: Really Good and Pretty Easy

I've made the minted rice before, but I've never made the garbanzo curry that usually goes with it. Now I know this is an amazing vegan meal if you don't serve it with the cucumber salad I used as a side.
First, prepare the salad. Cut up your cucumbers, add your tomatoes and jalapeno, and mix in yogurt and salt and pepper to taste. Stick this in the refrigerator while you cook the curry and rice.
You're going to want to start on the rice because that will take the longest. First, toast a cinnamon stick, cumin seeds, and cloves in oil or clarified butter until aromatic. Then add one cup of rice and toast it without burning it. The toasting for the spices and rice lends a richer flavor to the spices and adds a unique texture to the rice. Then add some fresh chopped mint and one and three quarter cups water. Bring this to a boil and then lower the heat and let it simmer. Meanwhile, cook one chopped onion in oil or clarified butter with a cinnamon stick until the onion is tender. Add a small amount of garlic, ginger, and curry powder. I toast and grind my own. The next time I make korma, I will have to grind some more and will gladly share the recipe. Cook this mixture a minute longer and add your drained can of garbanzo beans, tomato sauce, and a cup of water. Let this simmer to thicken. By the time it thickens, your rice should be ready. Fluff it and serve everything.
I've made the cucumber salad before, and it's always a hit. The rice was much better using fresh mint rather than dried, and the curry was awesome. This recipe is a definite keeper.