• 1 tablespoon olive oil
• 1 small onion , sliced
• 2 medium potatoes , cut into 1/2-inch wedges
• 2 tablespoons minced ginger
• 3 cloves garlic , minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 2 cups vegetable broth
• 1 bay leaf
• 1/2 cup light coconut milk
• 1 1/2 teaspoons kosher salt
• 1 medium head cauliflower , cut into florets
• 2 zucchinis , cut in half lengthwise, then crosswise into 1/4-inch half circles
• 1 tablespoon cornstarch
• 1 cup frozen peas
• 3 tablespoons chopped cilantro

• 1 1/2 cups basmati rice
• 1/4 teaspoon kosher salt
• 1 Earl Grey tea bag
• 2 teaspoons caraway seeds
• 1 teaspoon mustard seeds
• 1/2 teaspoon curry powder
• Pinch cayenne
• 2 tablespoons fresh lemon juice

To make curry:
In a large skillet, heat oil over medium heat; add onion and cook 3 minutes, until tender. Add potatoes, ginger, garlic, curry powder, cumin, and turmeric. Cook 3 minutes before adding 13/4 cups broth, bay leaf, coconut milk, and salt. Bring to a boil and reduce heat; cover and simmer for 10 minutes. Add cauliflower and zucchini; cook another 10 minutes, uncovered.

Meanwhile, in a small bowl, combine remaining 1/4 cup broth with cornstarch until smooth. Stir into curry, bring to a boil for 1 minute, and remove from heat. Stir in peas and cilantro.

To make rice:
Wash rice well in cold water for 10 minutes; drain. Bring a pot of salted water to a boil. Add rice, tea bag, caraway seeds, mustard seeds, curry powder, and cayenne; boil 10 minutes. Remove from pot and strain in a metal colander.

Place colander (with rice) over pot the water was boiling in, making sure there is at least an inch of water in the bottom to prevent burning. Cover colander with foil and continue cooking 5 minutes on low heat. Place in a bowl, add lemon juice, and serve.

476 calories