You can add spinach in the last 30 minutes of cooking, if you like.

2 cups (3/4-inch) cubed peeled sweet potato 2 cups small cauliflower florets 1 cup chopped onion 1 tablespoon Madras curry powder 1 tablespoon brown sugar 1 tablespoon grated peeled fresh ginger 1 1/4 teaspoons salt 2 garlic cloves, minced 1 (16-ounce) can chickpeas (garbanzo beans), rinsed and drained 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained 1 (13.5-ounce) can light coconut milk 1 (14-ounce) package extra-firm tofu, drained 1 tablespoon canola oil 3 cups hot cooked rice 3 tablespoons chopped fresh cilantro Freshly ground black pepper (optional)

1. Place first 11 ingredients in a 4-quart electric slow cooker; stir well. Cover and cook on LOW for 5 1/2 hours or until vegetables are tender.

2. Place tofu on several layers of paper towels; cover with additional paper towels. Press to absorb excess moisture; cut into 1/2-inch cubes.

3. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add tofu; cook 8 to 10 minutes or until browned, turning with a spatula. Stir into vegetable mixture in slow cooker. Cover and cook on LOW for 30 minutes.

4. Spoon rice into bowls. Ladle curry evenly over rice. Sprinkle with cilantro and, if desired, black pepper.