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

• 3 tablespoon extra virgin olive oil
• 1 each onion chopped
• 3 stalk celery chopped
• 2 each carrot medium, chopped
• 6 clove garlic finely chopped
• 5 fillet canned anchovy finely chopped
• 28 ounce canned whole peeled plum tomatoes
• 4 cup water
• 8 ounce clam juice bottled
• 1 pound baby potato scrubbed and quartered
• 1 bay leaf
• 1 teaspoon dry thyme
• 1 teaspoon crushed red pepper
• 1½ teaspoon Kosher salt
• ½ teaspoon freshly ground black pepper
• 1 ½ pound cod fillet cut in 2-inch pieces, or other firm white fish
• 3 tablespoon Italian parsley chopped

• 6 ounce spinach chopped
• 2 carrot large, grated
• 1/2 cup sliced almonds
• 1 red onion diced
• 3 clove garlic minced
• 16 ounce firm tofu cubed
• 3 teaspoon sesame seeds
• 3 tablespoon tamari sauce or low-sodium soy sauce
• 3 tablespoon sesame oil
• pinch sea salt
• pinch freshly ground black pepper