Vegetarian Curry with Coconut Milk

1 leek, sliced thinly
2 small zucchini (or one large), halved lengthwise and sliced thinly
1 red bell pepper, seeded and sliced thinly
4 medium carrots, peeled, halved lengthwise and sliced
2 tablespoons finely minced fresh ginger
2-3 tablespoons vegetable oil
½ teaspoon ground cloves
½ teaspoon ground cardamom
½ teaspoon ground cinnamon
1 teaspoon turmeric
1 teaspoon ground coriander
3 tablespoons Tamari (wheat-free) soy sauce
1 cup pure coconut milk (unsweetened)
1 teaspoon fresh squeezed lime juice
1 generous tablespoon raisins
1 1/2 cup plain tofu (firm), cut into small squares
Fresh ground black pepper to taste

Heat the oil in a large pot over the stove, and cook the leek, red pepper and carrot over medium-high heat about 3 minutes, until softened, stirring frequently. Add the zucchini and ginger and cook 2 more minutes. Sprinkle in the cloves, cardamom, cinnamon, turmeric and coriander, stirring to combine. Add the Tamari soy sauce, coconut milk and lime juice. Cover, turn heat to low, and let the curry simmer for 10 minutes. Add the raisins and tofu, sprinkle generously with black pepper, and let warm on very low heat a few more minutes, until raisins are soft and tofu is heated through. Serve with basmati or jasmine rice. (Makes 3-4 servings).