Mild Yellow Curry Stew

Yet another amazing dish from Vegetarian Mother's Cookbook. That is by far my favorite cookbook of all time, and I've only had it for a month! This was flavorful enough to be pleasing but I omitted the jalapeno/serrano chili and used 2 t. of curry, and it was perfect for us. But then again, we are definitely mild salsa type of people. We ate this over rice, but I'm sure it would also be good with naan. The cilantro and mint aren't necessary, but they did add a nice change of taste to the stew.

Ingredients:
2 t. olive or peanut oil
1 onion, diced
2 c. diced tofu, tempeh, or seitan (1/2 inch dice)
1 large sweet or regular potato (1/2 inch cubes)
1 clove garlic, minced
1 jalapeno or serrano chili, minced (seeds and membranes removed)
2 T peeled, minced ginger
2 t. curry powder
pinch ground cinnamon
1 3/4 c. broth
1/2 c. light coconut milk
1/2 t. sea salt
1 head of cauliflower, broken into florets
14 oz. diced tomatoes
4 c. packed baby (or roughly chopped regular) spinach (~6 oz)
1 T miso
1/4 c. chopped fresh cilantro leaves
1/4 c. chopped fresh mint leaves

Directions:
Heat oil over medium heat in a large pan. Add onion and tofu (or tempeh or seitan). Brown until golden, about 5 minutes. Stir in potato, garlic, chili, ginger, curry powder, and cinnamon. Sate' for 2 minutes. Add broth, coconut milk, salt, and cauliflower. Cover and bring to boil. Reduce heat to simmer and simmer 15 minutes, or until vegetables are tender. Stir in tomatoes and spinach. Simmer 5 minutes. Remove from heat. Mix miso with a little bit of the curry sauce from the pan until you have a smooth paste. Stir back into pot. Sprinkle cilantro and mint over curry.