1 1/4 cup brown basmati rice
2 1/2 cups water
1 tablespoon olive oil or quality vegetable oil
1 white onion, diced
1 inch nub of ginger, finely chopped
2 cloves garlic, finely chopped
pinch of salt
2 tablespoons Thai green curry paste
3 Thai chiles, chopped (entirely optional)
1 can light coconut milk
1/2 cup water
1 to 2 teaspoons turbinado (raw) sugar or brown sugar
1 package of extra-firm tofu (optional)
1 to 2 teaspoons brown rice wine vinegar
1 to 2 teaspoons soy sauce (I used reduced-sodium tamari, shoyu is a gluten-free option)
handful of cilantro, chopped
2 cups seasonal vegetables, chopped (like broccoli, asparagus, carrots or bell peppers)