Tofu and Chickpea Curry

Ingredients

• 1 tablespoon brown sugar 
• 16 ounce garbanzo beans rinsed drained canned (garbanzo beans)
• 14.5 ounce canned tomatoes diced undrained canned
• 1 tablespoon cooking oil 
• 2 cups cauliflower florets 
• 3 cups rice hot cooked
• 1 tablespoon curry powder 
• 14 ounce extra tofu drained
• 3 tablespoons cilantro leaves fresh chopped
• 1 tablespoon ginger fresh grated peeled
• 2  garlic minced
• 13.5 ounce lite coconut milk light canned
• 1 cup onion chopped
• 1.3 teaspoons salt 
• 2 cups sweet potatoes and into cubed peeled ()

Equipment

• bowl
• frying pan
• paper towels
• ladle
• spatula
• slow cooker

Directions

1. Place first 11 ingredients in a 4-quart electric slow cooker; stir well. Cover and cook on LOW for 5 1/2 hours or until vegetables are tender.
2. Place tofu on several layers of paper towels; cover with additional paper towels. Press to absorb excess moisture; cut into 1/2-inch cubes.
3. Heat a large nonstick skillet over medium-high heat.
4. Add oil to pan; swirl to coat.
5. Add tofu; cook 8 to 10 minutes or until browned, turning with a spatula. Stir into vegetable mixture in slow cooker. Cover and cook on LOW for 30 minutes.
6. Spoon rice into bowls. Ladle curry evenly over rice.
7. Sprinkle with cilantro and, if desired, black pepper.