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When you're looking for an easy meal, this dish is it. It's simple to throw together, because there are only a few steps and everything cooks in one pot on the stovetop. When the veggies are tender, it's good to go.

This curry is rich and decadent, with a hint of spice and loads of sweetness. Traditionally, this type of curry is made with sweet potatoes and onions, but feel free to use whatever vegetables you have in your crisper. I've added broccoli, shredded kale and cabbage in place of the spinach. Potatoes and zucchini are also great addition. You can even add a cup or so of any frozen veggie medley you have on hand.

Serve this curry over steamed rice, and finish it off with a squeeze of lime juice to brighten it up; garnish with some extra peanuts for crunch.

Thai Peanut Vegetable Curry

Serves 4

1 tablespoon grapeseed oil

1 cup onion, diced

1 tablespoon minced garlic

1 tablespoon minced ginger

1/2 cup natural peanut butter

2 teaspoons red Thai curry paste

2 teaspoons turmeric powder

1 teaspoon ground cumin

1 cup water

1 can coconut milk

2 tablespoons brown sugar

1/2 teaspoon salt

1 cup diced carrots

1 cup diced butternut squash

1 cup diced sweet potato

1 block extra firm tofu, cut into 1/2-inch cubes

1 cup spinach

2 tablespoon lime juice (about 1 lime)

1/2 cup roasted unsalted peanuts

1. Heat oil in a large pot over medium heat. Add onion, garlic and ginger; cook and stir until onions are soft, approximately 5 minutes.

2. Reduce heat to low, stir in peanut butter, curry paste, turmeric and cumin until melted. Stir in water, coconut milk, brown sugar and salt.

3. Add in carrots, butternut squash, sweet potato and tofu. Stir and simmer curry for 30 minutes, or until sweet potatoes are tender.

4. Remove curry from heat and stir in spinach, lime juice and peanuts.

Tasty tips

--Cut your carrots, sweet potatoes and squash into roughly the same size cubes, 1/2 to 1 inch. This will help the vegetables to cook evenly.

--This is a mild curry; if you'd like a bit for spice, add another teaspoon of curry paste.

--Make a big batch, as it tastes even better the next day reheated.

(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show "Best Recipes Ever." Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at www.karyosmond.com.)