This is the curry I make pretty much every other week during the winter. I shared a version of it a few years ago, and I've changed it slightly, and it's so delicious.. it's time to mention it again! Start off by making some rice of your choosing, since that will probably take longer than the curry.
1 Tbsp. brown sugar
Juice from 1 lime
2-3 Tbsp. soy sauce (to taste)
1 can of coconut cream (see how Trader Joe's now has a good cheap one?)
2-4 Tbsp. peanut butter (I like the crunchy kind)
1 Tbsp. ginger root, grated or minced finely
1/2 tsp. red chili flakes
(not pictured) 2 small veggie bouillon cubes, or about a Tbsp. of the "Better Than Bouillon" liquidy vegetable substance
(not pictured) 2 cloves of garlic
You can use whatever veggies you have on hand that you fancy. I try to always have broccoli, tofu, carrots, and onions for sure. (my onion is hiding in the freezer in this picture, you know, to avoid tears)
Green beans are especially delicious, if you can get them.
Chop up your veggies, starting with the onion/pepper. Add to your pot with a small amount of olive oil. Start sauteing as you chop up everything else. Add your carrots, celery, broccoli,... things that take longer to cook. Once they've sauteed for a couple of minutes, add in the coconut cream, and another can full of water. Add in the rest of the veggies, tofu, and sauce ingredients, except for the lime juice and the spinach. If the veggies aren't covered in liquid, add a little more water. Let it cook until the veggies are tender. Add in the lime juice, stir, and taste. If you'd like it to be more lime-y, add some zest from the limes. If it needs more salt, add a little more soy sauce. Stir in the spinach.
You can also top it off with some chopped green onions, if you like. That is the beauty of this curry; you can use whatever you have on hand, and it always turns out wonderfully. The only times it's been less than spectacular is if I add too much water, so be careful of that.
Serve over rice of your choosing.