Rinse 4 cups jasmine rice and dice 2 lb potatoes into small cubes.

Cook the jasmine rice and diced potatoes in a large pot with 8 cups water until the rice is tender and the potatoes are soft.

Pressure-cook the lentils with 3 cups water for 20 minutes until very soft.

Pressure-cook the chickpeas with 2 cups water for 50 minutes until tender.

Cut the firm tofu into bite-size cubes and heat 1 tablespoon vegetable oil in a frying pan.

Pan-fry the tofu until crisp and lightly browned on all sides.

Chop the tomatoes and onions, then heat the remaining 1 tablespoon vegetable oil in a large pot.

Sauté the tomatoes and onions until broken down into a thick sauce.

Stir curry powder and coconut milk into the tomato-onion sauce.

Fold the cooked lentils and chickpeas into the curry sauce until evenly combined.

Simmer the curry for 10 minutes until hot and thickened.

Stir in half the cilantro and add the crisp tofu to the curry.

Spoon the curry over the potato rice and garnish with the remaining cilantro.