Curried Vegetables with Tofu and Coconut Rice

Curried vegetables:
2 t. vegetable oil
1 sweet onion, coarsely chopped
1 red bell pepper, cut into bit-sized pieces
2 t. curry powder
1/2 t. ground ginger
1/2 t. turmeric
2 cups broccoli florets
2 cups cauliflower florets
1 cup vegetable stock
3 carrots, cut into thick slices
1 15 oz can chickpeas, drained and rinsed
10 oz. firm tofu, cubed
1/2 cup vanilla soy milk
3 T. unsweetened shredded coconut
2 t. sugar
2 T. chopped peanuts

Coconut rice:
1 cup jasmine rice
1 can coconut milk
1/2 cup soy milk

First cook rice by bringing coconut milk and soy milk just to the boil. Add rice and salt, reduce heat to low, and simmer, covered, for 30-40 minutes, until all liquid is absorbed.

curried vegetables: saute onion for 3 minutes. Add red pepper, curry, ginger, and turmeric and saute for 1 minute. Add broccoli, cauliflower, vegetable broth, and carrots, and cook, stirring, for 4-5 minutes. Reduce heat to low, cover and simmer for 10 minutes.

Stir in chickpeas and tofu. Increase heat to medium and cook until mixture begins to boil. Reduce heat to low, cover and simmer for 10 minutes.

Stir in soy milk, sugar, and salt and pepper to taste. Simmer uncovered for 5 minutes.

Serve over rice and sprinkle chopped peanuts over entire dish.