Liana's Spinach Curry

2 small onions
1 large package firm tofu
3 tablespoons oil
2 largish potatoes
1 can coconut milk
1 cup soymilk
2 cans spinach
1 can green beans
1 can corn
2 tsp curry powder
1 tablespoon tumeric
1 tablespoon coriander
1 tablespoon cumin
1 tablespoon ground red pepper
2 tablespoons salt
1 teaspoon pepper
Splash of lemon juice

Chop the onions into little pieces and cook in the oil until transparent. Cut tofu into one inch cubes; press as much water out of the cubes as possible. Sautee with oil and onions until lightly browned on two or three sides. Chop potatoes into small, 1/3 inch cubes; add to onions and tofu. Add coconut and soy milks until mixture is almost covered; cook for ten minutes. Add spinach, beans and corn and all spices; stir very well and cook until potatoes are cooked. Add a little splash of lemon juice, stir and serve to happy husband. Spice amounts, especially, may have to be adjusted, as I am estimating them after the fact - I think the salt especially might be off, because as this recipe makes quite a bit a person needs quite a bit of salt.

Somewhat eclectic - somewhere between palak paneer and kitchen sink - pretty inexpensive - very good with basmati rice and red lentil dal. (Recipe for that is still classified.)