This is sort of turning into a food blog, isn’t it? I keep starting posts about other things and not finishing them… But trust me, you want to eat this, so you will forgive me.

Tea Curry
Serves probably 3-4 (or in my case serves 1, 3-4 times)

1/2 medium yellow onion, diced smallish (about 1/2 inch)
2-3 cloves garlic, minced
1/2 carrot, thinly sliced
1/3 zucchini, thinly sliced
1 medium russet potato, diced smallish
1/2 small block of firm tofu, pressed and diced smallish
1/4 small head purple cabbage, about 1 inch dice
1/2 red bell pepper, in strips
Handful of baby spinach
1 can coconut milk
probably a tsp or so of curry powder (I am addicted to S&B Curry Powder in particular)
3 dried red peppers, minced
1 bay leaf
1 bag black tea, or 1 tsp loose leaf
1 dash cinnamon
1 dash allspice
salt to taste

–
Rice

Put some canola oil in a pan on the lowest temperature. Toss in your onions and garlic and cook until they start to turn translucent. Add the carrot, zucchini, bell pepper and potato. Let them cook a bit and then add the coconut milk and bay leaf. Add the curry powder and the red pepper.

When the coconut milk starts to boil, throw in the tofu. Rip open your tea bag and throw the tea in. And some cinnamon. And some allspice. A little bit later, add in the cabbage. This is probably a good time to start cooking your rice. Put the spinach in a couple minutes into the rice cooking. Serve the curry over the rice.