Creamy peanut vegie curry

Instructions

1. In a pot add brown rice and 2 cups water. Cover and bring to the boil. Reduce heat to low and cook for 25 minutes, or until rice is tender and water is absorbed.
2. Spray a large pan with oil and set over a medium-high heat. Add tofu and cook for 2-3 minutes, tossing to lightly brown. Remove from pan and set aside. Add onion and garlic to pan and cook, stirring, for 2 minutes. Add carrot and courgette and cook for 2 minutes. Return tofu to pan and reduce heat to low.
3. In a jug combine peanut butter, chilli sauce, curry powder and coconut milk with 1 cup water. Add to pan and bring to a simmer, stirring. Simmer for 5-8 minutes, to reduce and thicken sauce. Add spinach and cook until wilted.
4. Serve curry with rice, garnished with coriander and chilli, if desired.