Directions

1. Cook the rice according to the instructions on the packaging.

2. Meanwhile, heat the coconut oil in a large pot over medium-high heat and sauté the onion for 3-4 minutes. Now add the ginger and garlic and cook for 1-2 minutes until fragrant.

3. Add the bell peppers, green beans and carrots and cook until the vegetables are tender approximately 3-4 minutes.

4. Next add the spinach and tofu and cook for 2 minutes. Add the curry paste and cook, stirring often, for a further 2 minutes. Add the coconut milk, rice vinegar, tamari and maple syrup. Stir well to combine then reduce the heat to low and simmer gently for 10 minutes.

5. Divide the rice between 4 serving bowls or plates, top with a portion of curry, garnish with cilantro and serve immediately.