Coconut Curry

Method

1. Start the 1 cup185 g brown rice first: simmer it in 2 cups water, covered, until tender, about 40 minutes. It’s the long pole, so get it going before anything else and the rest comes together while it cooks.
   • Brown Rice1 cup185 g(185 g)(1 cup)
2. Heat the 1 tbsp14 g oil in a deep skillet over medium-high. Brown the 1 block324 g cubed tofu on all sides, then push it to one side. Add the 1110 g sliced onion and cook 3 minutes until soft, then stir in the 3 cloves9 g garlic, minced, 1½ tsp2.4 g ginger, 1 tsp1.8 g coriander, ½ tsp1.4 g turmeric, and ½ tsp1.1 g red pepper flakes. Keep stirring a full minute, until the spices smell toasty and darken — that bloom is what gives the sauce its depth.
   • Canola Oil1 tbsp14 g(14 g)(1 tbsp)
   • Tofu, cubed1 block324 g(324 g)(1 block)
   • Onion, sliced1110 g(110 g)(1)
   • Garlic, minced3 cloves9 g(9 g)(3 cloves)
   • Ground Ginger1½ tsp2.4 g(2.4 g)(1½ tsp)
   • Ground Coriander1 tsp1.8 g(1.8 g)(1 tsp)
   • Turmeric½ tsp1.4 g(1.4 g)(½ tsp)
   • Red Pepper Flakes½ tsp1.1 g(1.1 g)(½ tsp)
3. Pour in the 1 can (13.5 oz)400 g coconut milk and ½ cup water. Add the 2 cups214 g frozen cauliflower and 1 cup149 g bell pepper. Simmer 12 minutes, until the vegetables are tender and the sauce thickens enough to coat a spoon.
   • Canned Coconut Milk1 can400 g(400 g)(1 can)
   • Frozen Cauliflower2 cups214 g(214 g)(2 cups)
   • Frozen Bell Pepper Strips1 cup149 g(149 g)(1 cup)
4. Stir in the 1 cup85 g spinach and cook until wilted, about 2 minutes. Pull the pan off the heat and season with the 2 tbsp36 g tamari, 1 tbsp15 g lime juice, and 1 tsp6.7 g maple syrup — adding the acid off the heat keeps it bright. Serve over the rice.
   • Frozen Spinach1 cup85 g(85 g)(1 cup)
   • Tamari2 tbsp36 g(36 g)(2 tbsp)
   • Bottled Lime Juice1 tbsp15 g(15 g)(1 tbsp)
   • Maple Syrup1 tsp6.7 g(6.7 g)(1 tsp)

Kids: hold the red pepper flakes and shake them over the adult bowls instead — the coconut milk keeps the base sweet and mild.