Curry With Apple

Fragrant Curry with Apple

Ingredients:

• 2 tsp whole fenugreek
• 1½ tsp cumin seeds
• 1½ tsp whole cloves
• 1¼  tsp coriander seeds
• ½  tsp fennel seeds
• ¼ tsp whole allspice
• ¼ tsp hulled cardamom
• ¼ tsp anise seeds
• ¼ tsp black peppercorns
• 1 bay leaf
• ¾ tbsp ground turmeric
• ½ tsp garlic powder
• ½ tsp ginger powder
• ¼ tsp ground cinnamon
• ¼ tsp cayenne
• ¼ tsp dill
• ¼ tsp sage
• 3 cups carrots, sliced
• 6 cups russet potatoes, diced
• 3 cups yellow onion, diced
• 1 Fuji apple, peeled and grated
• 2 tbsp butter or vegan butter
• 2 tbsp flour
• 3 ¾ cup water
• 3 tsp salt

Instructions:

1. In a dry skillet over medium heat, toast fenugreek, cumin, cloves, coriander, fennel, allspice, cardamom, anise, black peppercorns, and bay leaf until fragrant, about 1-2 minutes. Let the toasted spices cool before grinding thoroughly with a spice grinder, or a mortar and pestle. Combine the toasted spice blend with turmeric, garlic powder, ginger, cinnamon, cayenne, dill, and sage.
2. In a large pot over medium low heat melt the butter. Add flour and stir thoroughly, cooking until the raw flour smell dissipates. Add the spice blend and mix well. Slowly add water to the roux a little bit at a time, whisking as you pour to ensure it is well combined.
3. Add the prepared vegetables, grated apple, and salt to the pot, and turn the heat up to high. Bring the curry to a boil, stir well, and turn the heat down to medium. Cover the pot with a lid and let the curry cook, stirring regularly, until vegetables are tender and desired thickness is reached. 
4. Serve over rice with your choice of protein. 

Serves 6