Vegan Coconut Curry with Crispy Tofu

INGREDIENTS

3 cups

broccoli florets

1 1/2 cups

sweet potato ((cubed))

14 oz

full-fat coconut milk

1 tsp

red curry paste ((you can start with a smaller amount of curry paste and add more until you reach your preferred spiciness level))

1 handful

fresh spinach

salt

12 oz

firm tofu

3 tbsp

all-purpose flour ((or cornstarch for a gf variation))

1/4 tsp

salt

1 tbsp

canola oil