Cauliflower Curry

1 small onion, chopped

3-4 large carrots, sliced on the diagonal

1 head cauliflower, cut into florets

2 cups other mixed veggies of choice

1/2 cup frozen sweet peas

1 lb. tofu, marinated or sauteed, optional

1 can coconut milk

2 Tbsp. curry paste, such as Thai Kitchen brand (available in the Asian food section at major grocers)

2 tsp. curry powder

Salt to taste

1 cup dry brown rice, cooked according to package directions

Heat Dutch oven on medium heat. Add onion and saute until just softened. Add remainder of veggies except for cauliflower and saute until they just begin to brown. Add cauliflower and about a cup of water. Cover, and steam until cauliflower is beginning to soften. You do not want to cook the veggies too long. Add coconut milk, curry paste, curry powder, and salt. Simmer until veggies are cooked though. Check salt, and add more to taste. Serve over brown rice.