Coconut Chicken and Vegetable Curry

Ingredients

• 1 tbsp. vegetable oil
• 4 carrots, sliced
• 1 yellow onion, chopped
• 1 tsp. minced garlic (about 2 cloves)
• 1 lb. boneless, skinless chicken breast or extra-firm tofu or Quorn (a meat substitute, sold frozen), diced into 1-inch pieces
• 1 1/2 Tbsp. curry powder
• 1 head cauliflower, cut into small florets
• 1 cup reduced-sodium chicken or vegetable broth
• 3/4 cup light unsweetened coconut milk
• 1 cup frozen peas
• 1/4 tsp. salt

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