Tofu / Vegetable Curry
Add everything except the spinach, tofu and brown rice to a large skillet or wok and bring to a simmer over medium-high heat. Cook for until the veggies are tender. It should be about 10 minutes total cooking time from when you turn the heat on until it’s done.
Stir in the cubed tofu and spinach. Stir to combine and until the spinach is wilted and mixed in. Serve over brown rice or quinoa and topped with fresh cilantro, if desired. This can be stored in the fridge for up to 5 days but leftovers are best enjoyed within a day or two.