Coconut Chicken and Vegetable Curry

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 ½ Tbsp. curry powder

1 head cauliflower, cut into small florets

1 cup reduced-sodium chicken or vegetable broth

¾ cup light unsweetened coconut milk

1 cup frozen peas

¼ tsp. salt

Directions at pbs.org

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