1. To cook the sorghum, bring a large pot of water to a boil.
2. Add the rinsed sorghum and continue to boil for 40 minutes, reducing heat as necessary to prevent boiling over.
3. Remove from heat, drain sorghum, and return to pot.
4. Cover and let sorghum rest for 10 minutes or longer, until ready to serve.

1. To make the curry, heat a large skillet with deep sides over medium heat.
2. Once it is hot, add the oil.
3. Add the onion and a pinch of salt and cook, stirring frequently, until the onion is softened and translucent, about 5 minutes.
4. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously. Add bell peppers, spinach, and carrots.
5. Cook until peppers are tender, 3 to 5 more minutes, stirring occasionally.
6. Then add the curry paste and cook, stirring frequently, for 2 minutes. Add the coconut milk, water, and sugar, and stir to combine.
7. Bring the mixture to a simmer over medium heat.
8. Reduce heat as needed to maintain a gentle simmer, and cook until bell peppers, carrots, and spinach have softened to your liking, about 5 to 10 minutes, stirring occasionally. Remove the pot from the heat and season with tamari and rice vinegar.
9. Add salt (I added ¼ teaspoon for optimal flavor), to taste.

Pro tip: If the curry needs a little more punch, add an additional ½ teaspoon of tamari, or for more tartness, add an additional ½ teaspoon of rice vinegar.

Pro tip: Divide the rice and curry among bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes, if desired.

Pro tip: If you love spicy curry, serve it with sriracha or chili garlic sauce on the side.