Ingredients

• Ingredients Scale 1x2x3x 1 cup black rice 1 3/4 cup water 1 tablespoon coconut oil or 1/4 cup water/broth (for water saute) 1 small onion, thinly sliced lengthwise 2 garlic cloves, minced 1 1/2 inch knob fresh ginger, peeled and minced 1 large sweet potato, peeled & diced 1 large red bell pepper, seeds removed & thinly sliced 8 oz. shiitake or cremini mushrooms, sliced 1 tablespoon curry powder 2 teaspoons turmeric 1 block (12 -14 oz.) organic tofu (firm or extra-firm) 1 can (14 oz.) coconut milk (light or full-fat) 2 cups water, vegetable broth, or plain non-dairy milk 3 – 4 tablespoons fresh lime juice big handful baby greens (spinach, kale, chard, or combo) mineral salt, to taste cilantro, to serve lime wedges, to serve

Preparation

• Instructions Black Rice: In a medium pot, add rice and water, bring to a boil, reduce heat, cover and let simmer for 25 minutes. Tofu Curry: In a large dutch oven or pot, heat the coconut oil over medium heat, add onion, and cook until softened, about 5 minutes. Add in garlic, ginger, sweet potato, bell peppers, and mushrooms, cook another 2 – 3 minutes. Add curry powder and turmeric, cook for 1 minute or until fragrant. Add in the coconut milk, remaining liquids, and tofu, stir gently. Bring to a boil, reduce heat, cover and simmer for 10 – 15 minutes, until sweet potato is fork-tender. Turn off the heat, add in the lime juice and leafy greens, stirring gently until the greens soften and wilt. Serve the tofu curry overtop rice and enjoy with fresh cilantro on top and a squeeze of more lime juice if you like. Pairs well with homemade Vegan Naan. Store: Leftovers store well for a few days in an airtight container in the fridge. Flavors will enhance with time. For longer storage, store in the freezer for up to 2 – 3 months. Let thaw before reheating. Serves 4