Easiest Way to Prepare Ultimate Simple Taste- Curry Made from Homemade Roux: Simple with Flour

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The ingredients needed to make Simple Taste- Curry Made from Homemade Roux: Simple with Flour:

1. Get Ingredients:
2. Get 275 grams Your favorite meat (I use ground)
3. Get 2 Onions (medium)
4. Get 2 Carrots (medium)
5. Make ready 2 Potatoes (medium)
6. Take Seasonings:
7. Prepare 1 Margarine (or butter)
8. Make ready 700 ml Water
9. Get 200 ml Apple Juice
10. Take 3 cubes Bouillon Cubes
11. Make ready 2 tbsp Curry powder
12. Get 2 tbsp Japanese Worcestershire-style sauce
13. Make ready 1 tbsp Ketchup
14. Get 1 tsp Garlic (tubed)
15. Take 1 dash Grated ginger
16. Prepare 1 just a hint Honey
17. Get 1 tsp Salt
18. Take For thickening:
19. Take 4 tbsp Plain flour
20. Prepare 100 ml Water

Steps to make Simple Taste- Curry Made from Homemade Roux: Simple with Flour:

1. Saute the onions in margarine until they wilt, add meat, cook it through, then add the vegetables. Season with a hint of salt and pepper.
2. Add water, apple juice, and bouillon once it cooks through. Taste-testing while adding ingredients is fun from here on.
3. After bringing to a simmer over a low heat, add curry powder, Japanese Worcester sauce, ketchup, garlic, ginger, and honey. Add salt a bit at a time, and decide on the flavor!
4. Once you're content with the taste, cover with a lid and gently simmer (simmer well here before adding the thickener). Do the dishes and other chores while you wait.
5. Add the thickener at the last step. I will introduce a trick so you can make this with no clumping. You can make this thick without using. Add water to flour slowly and mix well.
6. Work the flour in, a little at a time, to a thick consistency. If you make it this far, you don't have to worry about it clumping up anymore.
7. This is what it should look like. Add it in a bit at a time to the curry while blending, turn the heat on once again, and it is done once it comes to a gentle simmer.
8. ~Shortcut Step~ After sauteing the onions, add the base (water, juice, bouillon) and simmer. Then you can add the vegetables as you finish cutting them.

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