1 (14 oz) can light coconut milk
1/2 tsp brown sugar
1 ½ tsp curry powder1 ½ tsp fresh grated/minced ginger*
3 cloves garlic, peeled and minced
1 1/2 tsp chili sauce
3 mini chili peppers, chopped (or another 1/2 tsp. chili sauce – or completely omit, was using up garden bounty)
2 medium sweet potatoes, peeled and cut into 1-inch cubes
1 bunch white asparagus, ends trimmed and diagonally cut into thirds/quarters
1/2 cup chopped carrots)
1 lb extra firm tofu, cut into 3/4-inch cubes (pressed for at least 30 minutes prior)*
4 cups spinach
salt & pepper to taste
Attend to your grain (I used farro – it needed 10 minutes to cook, but if you are going the route of rice, you will want to get that started right at the beginning since this is a quick going recipe).
In a large heavy saucepan over medium heat, combine coconut milk, brown sugar, curry powder, ginger, garlic, chili sauce and chili peppers. Bring to a boil, and then reduce to a simmer. Make sure to stir, otherwise you may get an unwanted film over your coconut milk ( grossssssss).
Add in your sweet potatoes, asparagus and carrots and let simmer about 10 minutes, continuing to stir occasionally (keeping that film away). After about ten minutes your veggies will be tender, but have a nice crunch still.
While your veggies are simmering in your glorious coconut milk, over medium heat in a medium/large pan heat 1 tbsp. of oil, once it gets a bit warm, add your pressed tofu and let it brown and crisp up on each side. This will give your tofu a better texture.
Once the tofu is done add it to the simmering veggies.
In your tofu pan, add your spinach and over medium/low heat saute until your leaves are wilted. You will want to season with pepper and salt. Add the spinach to your veggies and give it all a big mixing
Place a hearty spoonful of farro in a bowl and then a hearty spoonful of coconut curry veggies and tofu on top! Top with extra spice if need be, but with the chili peppers this had a nice kick back.