Curry:
1 tablespoon olive oil or coconut oil
1 yellow onion, diced
1 garlic clove, crushed
1 teaspoon finely grated ginger
350g extra-firm tofu, diced
1 1/2 to 2 tablespoons curry powder (to taste)
3 tablespoons all-purpose flour
1 cup diced white potato
salt and pepper
2 1/2 cups light soy milk
1/2 teaspoon coconut essence
1/4 cup raisins
1 tablespoon sugar
1 cup diced red capsicum
1 cup roughly chopped green beans
1 tablespoon cornstarch
coriander leaves to garnish (optional)

Lemon Rice:
1 1/2 cups jasmine rice
1 tablespoon lemon rind
3 cups veggie stock
1/4 teaspoon ground turmeric
1 tablespoons finely chopped coriander stalks
2 tablespoons lemon juice
coriander leaves to garnish (optional)