2 cups (3/4-inch) cubed peeled sweet potato |
2 cups small cauliflower florets |
1 cup chopped onion |
1 tablespoon madras curry powder |
1 tablespoon brown sugar |
1 tablespoon grated peeled fresh ginger |
1 1/4 teaspoons salt |
2 garlic cloves, minced |
1 (16-ounce) can chickpeas (garbanzo beans), rinsed and drained |
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained |
1 (13.5-ounce) can light coconut milk |
1 (14-ounce) package extra-firm tofu, drained |
1 tablespoon canola oil |
3 cups hot cooked rice |
3 tablespoons chopped fresh cilantro |
freshly ground black pepper (optional) |