Step 1

In a large sauté pan or skillet (I use a 12-inch skillet) at medium-high heat, add the vegetable oil, onion, bell pepper, salt, and pepper. Sauté until the onions begin to brown, about 4-5 minutes.

Step 2

Add in the garlic, ginger, curry powder, turmeric, and cumin and stir for another minute or two, until fragrant.

Step 3

Reduce the heat to low and stir in the coconut milk, crushed tomatoes, and tomato paste until well-incorporated. Add the tofu and gently stir to coat with the sauce.

Step 4

Bring the curry to a boil before reducing the heat to a simmer. Cook uncovered for 5 minutes.

Step 5

Stir in the spinach, lime zest, and lime juice, until the spinach wilts. Taste for additional salt and pepper. Top with fresh cilantro and serve over rice. Enjoy!