Can replace tofu with chickpeas

2 tbsp coconut oil or olive oil
1 tbsp mild or hot curry powder
2 tsp garam masala
2 tsp sea salt
1 (28 oz) can whole tomatoes
1 cup roughly chopped carrots
1 onion, peeled and roughly cut
3 cloves garlic, roughly chopped
⅓ cup unsweetened dried coconut flakes
1, (350g/12 oz) pkg extra firm tofu, (pressed if you have time) cut into ½-inch cubes
1 small cauliflower, cut into bite-sized florets
1 tbsp lemon juice
Chopped fresh mint or cilantro, to serve (optional)
Cooked brown rice or quinoa, to serve (optional)

2 tbsp coconut oil or olive oil 1 tbsp mild or hot curry powder 2 tsp garam masala 2 tsp sea salt 1 (28 oz) can whole tomatoes 1 cup roughly chopped carrots 1 onion, peeled and roughly cut 3 cloves garlic, roughly chopped 1 , (350g/12 oz) pkg extra firm tofu, (pressed if you have time) cut into ½-inch cubes 1 small cauliflower, cut into bite-sized florets 1 tbsp lemon juice

In a large pot, heat oil over medium heat; add spices, salt, carrots, onion, garlic, and coconut. Sauté for 10 minutes. Add tomatoes; bring to a boil, reduce to medium, cover, and cook for 15 to 20 minutes, until vegetables are very tender. Transfer to a blender or food processor (or use an immersion/stick blender); purée until smooth. Add back to pot along with tofu, cauliflower, and lemon juice. Bring to a boil, reduce to medium, cover, and cook until cauliflower is extremely tender (about 15 minutes).
Serve hot with brown rice, basmati rice, or quinoa, and a scattering of mint.