Cauliflower & Tofu Curry

• 1 tablespoon olive oil
• 2 medium carrots, sliced
• 1 medium onion, chopped
• 3 teaspoons curry powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 small head cauliflower, broken into florets (about 3 cups)
• 1 can (14-1/2 ounces) fire-roasted crushed tomatoes
• 1 package (14 ounces) extra-firm tofu, drained and cut into 1/2-inch cubes
• 1 cup vegetable broth
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 can (13.66 ounces) coconut milk
• 1 cup frozen peas
• Hot cooked rice
• Chopped fresh cilantro

1. In a 6-qt. stockpot, heat oil over medium-high heat. Add carrots and onion; cook and stir until onion is tender, 4-5 minutes. Stir in seasonings.
2. Add cauliflower, tomatoes, tofu and broth; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Stir in garbanzo beans, coconut milk and peas; return to a boil. Reduce heat to medium; cook, uncovered, stirring occasionally, until slightly thickened and cauliflower is tender, 5-7 minutes.
3. Serve with rice. Sprinkle with cilantro.

olive oil, carrots, onion, curry powder, salt, pepper, head cauliflower, tomatoes, extrafirm tofu, vegetable broth, garbanzo beans, coconut milk, frozen peas, rice, fresh cilantro

Taken from www.tasteofhome.com/recipes/cauliflower-tofu-curry/ (may not work)