• Before starting, wash and dry all produce.
• To a medium pot, add 1 1/4 cups (2 1/2 cups) water and half the stock powder. Cover and bring to a boil over high. 
• Using a strainer, rinse rice until water runs clear.
• To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
• Remove from heat. Set aside, still covered.

• Meanwhile, core, then cut pepper into 1/2-inch pieces.
• Trim, then halve snow peas.
• Roughly chop cilantro.

• Heat a large pot over medium-high.
• While the pot heats, pat tofu dry with paper towels, then crumble into pea-sized pieces. 
• When hot, add 1 tbsp (2 tbsp) oil, then tofu, peppers and onions. Cook for 6-7 min, stirring occasionally, until tofu is browned all over. 
• Add Cumin-Turmeric Spice Blend, red curry paste and remaining stock powder. Cook for 1-2 min, stirring occasionally, until fragrant. Season with salt and pepper.

• Add coconut milk and snow peas. Bring curry up to a simmer. Once simmering, cook for 2-4 min, stirring occasionally, until curry thickens slightly and snow peas are tender-crisp. Season with salt and pepper.

• Meanwhile, fluff rice with a fork, then stir in half the cilantro.
• Divide rice and curry between bowls.
• Sprinkle peanuts and remaining cilantro over top.

If you've opted to get tofu, while the pot heats, pat tofu dry with paper towels, then crumble into pea-sized pieces. When hot, add 1 tbsp (2 tbsp) oil, then tofu, peppers and onions. Cook for 6-7 min, stirring occasionally, until tofu is browned all over. Follow the rest of the recipe as written.