2 tablespoons vegetable oil
1/2 lb firm tofu, cubed
1 cup cauliflower, cut into florets
1 cup chickpeas, drained
1 carrot, peeled and sliced
1 15-oz container Maya Kaimal Tamarind Curry
1/2 cup peas, frozen
¼ cup scallions, thinly sliced
1. In a large sauce pan, heat vegetable oil over medium heat. Add tofu and lightly brown on all sides.
2. Add cauliflower, garbanzo beans, carrots and Tamarind Curry sauce. Cover and reduce heat to low and let barely simmer for 30 minutes, stirring occasionally. Add water if mixture gets too thick.
3. When carrots are tender, add peas and let warm through. Remove from heat and stir in sliced scallions.