Step 1

Black Rice: In a medium pot, add rice and water, bring to a boil, reduce heat, cover and let simmer for 25 minutes.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Serves 4