Ingredient:

• 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