Ingredients
1 tablespoon olive oil2 medium carrots, sliced 1 medium onion, chopped3 teaspoons curry powder1/4 teaspoon salt1/4 teaspoon pepper1 small head cauliflower, broken into florets (about 3 cups)1 can (14-1/2 ounces) fire-roasted crushed tomatoes1 package (14 ounces) extra-firm tofu, drained and cut into 1/2-inch cubes1 cup vegetable broth1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained1 can (13.66 ounces) coconut milk1 cup frozen peasHot cooked riceChopped fresh cilantro
Preparation
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.
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.
Serve with rice. Sprinkle with cilantro.
