For the white rice:

• 2 1/2 cup medium-grain white rice cooked according to package directions

For the curry:

• 1 tablespoon avocado oil
• 1 onion large, diced
• 2 pound boneless skinless chicken breast or thighs, cut into bite-sized pieces
• 3 cup water
• 2 carrot cut into ½-inch discs
• 3 Yukon Gold potato large, cut into 1-inch pieces
• 1 apple small, peeled, cored and finely grated
• 2 teaspoon Kosher salt more or less to taste
• 1 teaspoon curry powder S&B brand preferred (or regular curry, but not madras)
• ½ cup frozen green peas

For the roux:

• 4 tablespoon butter
• 1/4 cup all-purpose flour
• 2 tablespoon curry powder S&B brand preferred (or regular curry, but not madras curry)
• 1/4 teaspoon cayenne pepper or to taste
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon ketchup
• 1 tablespoon Worcestershire sauce
• 1 teaspoon honey
• 1 cup water

• 10 ounce carrot
• 7 ounce baby spinach
• 9 ounce red bell pepper
• 9 ounce cucumber
• 24 ounce green pea
• 10 tablespoon sunflower seeds
• 2 1/2 ounce onion
• 5 clove garlic
• 3 tablespoon fresh lemon juice
• 5 tablespoon rice flour
• 5 tablespoon baking powder
• 10 teaspoon ground cumin
• 5 teaspoon Kosher salt
• 2 1/2 teaspoon freshly ground black pepper
• 10 tablespoon mint
• 5 tablespoon extra virgin olive oil
• 10 tablespoon tahini
• 10 flour tortilla

• 3 pound cod fillet or pollock or other white fish
• 2 teaspoon mustard seeds
• 4 teaspoon ghee or butter or avocado oil
• 27 ounce canned full-fat coconut milk
• 2 teaspoon tamari sauce gluten-free soy
• 3 lime
• 1 teaspoon maple syrup to taste
• 26 ounce broccolini

FOR THE SPICE PASTE

• 3 teaspoon ground turmeric
• 2 teaspoon ground cumin
• 2 onion large halved
• 2 fresh red chili double if you want more kick
• 4 clove garlic
• 2 ½ inch fresh ginger piece
• 1 ½ ounce fresh cilantro leaves and stalks kept separate – use the stalks only in the paste (reserve the leaves for later)
• 2 tablespoon water