Coconut and Tofu Curry:

1/2 tsp fresh ginger
5 cloves garlic
1 onion
2 stalks fresh lemon grass (optional)
3 tbsp olive oil
dash red pepper flakes
1 block med tofu cut into 1 inch squares
14 oz coconut milk
1 1/2 tsp curry powder
1 cup water

Food Process (or use blender) ginger, garlic, onion, and lemon grass until smooth; adding olive oil if needed. In large skillet on med-high heat add garlic mixture. saute 1-3 min. add tofu and red pepper flakes stir gently cook additional 3-5 min. Season to taste. Reduce heat to med-low add coconut milk, water, and curry. stir to combine ingredients. Cover and simmer 20 min. Serve over rice.

I LOVE CURRIES!!!! And this is one of my favorite recipes. It goes together quickly and it very adaptable to different ingredients.
Coconut Curry Tofu

2 bunches green onions
1 (14 ounce) can coconut milk
1/4 cup soy sauce, divided
1/2 teaspoon brown sugar
1 1/2 teaspoons curry powder
1 teaspoon minced fresh ginger
2 teaspoons chile paste (I used chile-garlic paste)
1 pound firm tofu, cut into 3/4 inch cubes (I used baked)
4 Roma tomatoes, chopped (or 1 can fire-roasted tomatoes)
1 yellow bell pepper, thinly sliced (I used red pepper)
4 ounces fresh mushrooms, chopped (I used portabellas)
1/4 cup chopped fresh basil
4 cups chopped bok choy (substitute red or green cabbage)
Salt to taste

Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.
In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.
Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion.

someone posted this on another thread a while back. i make it regularly but i am one of those people who doesn't measure anything and just go by taste, so experiment. you can add pretty much anything that strikes your fancy to this...carrots, tofu, whatever makes you happy. i can't eat ginger but some grated ginger would be a really nice addition.

it's easy and yummy and it is so filling.

huge bunch of spinach (it steams down to nothing so you really can't have too much)
head of cauliflower, cut into bite sized pieces
green lentils (picked through, rinsed)
coconut milk (you can use light if you wish)
garlic cloves (i LOVE garlic & i use a lot--you may want to start with a clove or two and go from there), diced
big old onion, diced
curry powder of your choice (they all have a different mix of ingredients)
turmeric
cumin powder or seeds or both
black mustard seeds
dried chili peppers if you want some kick, or cayenne will do as well
fresh lime juice...start with half the lime and add if you need
salt & pepper to your liking
cilantro for garnish
rice variant of your happiness

put the rice in a cooker and let 'er rip

put the lentils in a pot and cover with water plus a few inches. bring to a boil, reduce heat and cook until they are soft but not mush. i use a bamboo steamer to steam the cauli and spinach right on top of this. the spinach will cook really fast, the cauli will cook a little slower but also faster than the lentils will take, so keep an eye.

in a separate pot, combine everything else together and bring to a boil. if you're so inclined, you can brown the onion and garlic first, adding a little olive oil and mix in the cumin seeds if you're doing this, then add the rest.

once the lentils are done, rinse, combine the lentils, the spinach and the cauliflower into one pot. pour the coconut milk over this. serve the whole delicious thing over rice and garnish with cilantro.