Stir-fry the shallots along with sesame oil and cashews (or peanuts) for 1-2 minutes on high heat until slightly browned.
Add the curry paste, ginger, and stir fry for another minute. If using tamarind paste, add at any point from now.
Add the coconut milk and bring to a boil.
Stir in the veggies. Add the “hard” vegetables such as diced sweet potato (or potatoes), plus eggplants which require a little more cooking time.
Pinch veggies. After 5 minutes, pinch the veggies. When they are slightly soft, add 3 cups of water and some cilantro leaves. Next, add the “soft” veggies, such as diced zucchini, and let them boil for another 10 minutes.
Adjust. Halfway through these last 10 minutes, I like to taste for flavor. Add some salt if you want to. You can also choose to add an extra teaspoon of curry paste or grated ginger for extra flavor.
Turn off the heat and stir in the spinach and/or Bok Choy and Green Beans.
Add tofu. At this point, I also add half of the crispy tofu. This way so it can absorb some of the curry juices without losing their crispiness.
Cover. Place the lid on and let it rest for 5-10 minutes.
Serve with any of the suggested toppings. I like to add them all.