Before starting, wash and dry all produce.Heat Guide for Steps 3 and 6 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium, 1 tsp spicy and 2 tsp extra-spicy! Bring 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a boil in a covered medium pot. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove pot from heat. Set aside, still covered.

While rice cooks, drain and rinse kidney beans. Thinly slice green onions. Peel, then cut sweet potato into 1/2-inch pieces. Peel, then finely mince or grate half the ginger (all for 4 ppl). Remove outer layer of lemongrass. Carefully smash lemongrass with a rolling pin or a heavy pot to bruise, then quarter crosswise. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Thinly slice chili, removing seeds for less heat. (NOTE: We suggest using gloves when prepping chilis!)

Heat a large pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then garlic puree, ginger, lemongrass, onions and half the chilis. (NOTE: Reference heat guide.) Cook, stirring often, until fragrant, 1-2 min. Add kidney beans, sweet potatoes, vegetarian oyster sauce and coconut milk. Rinse coconut milk can with 1/3 cup water (1/4 cup for 4 ppl), then add to the pot. Season with salt and bring to a boil over high heat. Reduce heat to medium. Cook, covered, stirring occasionally, until sweet potatoes are tender, 8-10 min.

While curry cooks, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then green onions. Cook, stirring often, until green onions soften, 1-2 min. Add rice and cook, stirring until combined, 2-3 min. Season with salt and pepper.

Add spinach to curry, then stir until wilted.

Remove lemongrass pieces from curry. Divide rice between bowls, then top with curry. Sprinkle any remaining chilis over top, to taste. (NOTE: Reference heat guide.)