Recipe - Coconut Curried Vegetables with Tofu

One of my favorite new recipes. Adapted to suit me ,and my food issues, from another blog.

Coconut Curried Vegetables with Tofu Prep time: 25 mins Cook time: 15 mins Total time: 40 mins Serves: 6 Ingredients 1 (14 oz) can coconut milk 1/2 tsp brown sugar 1 ½ tsp curry powder 1 ½ tsp fresh minced ginger 4 cloves garlic, peeled and minced 2 tsp chile powder 1 medium sweet potato, peeled and cut into 1-inch cubes (may sub butternut squash) 1 ½ cups chopped cauliflower 1 lb extra firm tofu, cut into 3/4-inch cubes 4 cups froz. (thawed) chopped spinach 1/8 cup braggs aminos dash of red pepper flakes salt to taste 1/3 cup sliced almonds 1/3 cup raisins Instructions In a large heavy saucepan over medium heat, combine coconut milk, brown sugar, curry powder, ginger, garlic, and chile paste. Bring to a boil, and then reduce to a simmer. Stir in sweet potato and cauliflower, cover, and cook about 10 minutes, stirring occasionally, until the veggies are just tender. Remember they will continue to cook a bit even after you remove them from the heat, so you’ll want to leave them a little undercooked. Add in the tofu with the vegetables, or if you prefer your tofu crisp, brown it separately in a sauté pan with a little oil while the vegetables are cooking. Heat a splash of coconut oil, olive oil, or canola oil in a large skillet over medium heat. Add chopped spinach and thaw. Transfer to pot of coconut curry. Add browned tofu if you cooked this separately. Stir in soy sauce and a dash of red pepper flakes. Taste and add salt as needed. Ladle a generous spoonful of curried tofu and vegetables on to your plate, and sprinkle with a couple tablespoons each almonds and currants. Yummm!