Curried Vegetables with Tofu

Name: Curried Vegetables with Tofu
Ingredients: 2 tsp (10 ml) vegetable oil; 1 sweet onion (such as Vidalia), coarsely chopped; 1 red bell pepper, cut into 1- by 1/2-inch (2.5 by 1 cm) strips; 2 tsp (10 ml) curry powder; ½ tsp (2 ml) ground ginger; 2 cups (500 ml) broccoli florets; 2 cups (500 ml) cauliflower florets; 1 cup (250 ml) vegetable stock; 2 or 3 carrots, cut into 1/4-inch (0.5 cm) thick slices (1 cup/250 ml); 1 can (14 to 19 oz/398 to 540 ml) chickpeas, drained and rinsed, or 1 cup (250 ml) dried chickpeas, soaked, cooked and drained (see Legumes); 10 oz (300g) firm tofu, cubed (1 inch/2.5 cm) or fried bean curd (see Tips); ½ cup (125 ml) vanilla-flavor soy milk; 3 tbsp (45 ml) unsweetened shredded coconut; 2 tsp (10 ml) granulated natural cane sugar; Salt and freshly ground black pepper