Method
Step 1
Spray a frying pan with olive oil, then cook the cauliflower ‘rice’ for 2-3 minutes. Transfer to a bowl and cover.
Step 2
Add the coconut oil to a frying pan over a medium-low heat and add the tofu. Cook for 1-2 minutes on each side, then lower heat to medium and add the garlic. Sauté for a minute, then add the capsicum (approx. ¼ medium fruit) to the pan. Pour in the coconut milk (1/2 cup), curry paste (approx. 1 ½ tsp), and vegetable stock. Season with salt and pepper and stir to combine.
Step 3
Increase the heat to medium and allow to come to the boil, then reduce and let simmer for 10-15 minutes. Stir through the spinach (approx. 1 cup) at the last minute, to wilt.
Step 4
Serve the curry over a bed of cauliflower rice and top with toasted coconut (approx. 2 tb), coriander leaves and a lime wedge. Season to taste.