Cauliflower & Tofu Curry Recipe
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Servings: 6 servings.
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
