1 tbsp. butter
1 tbsp. oil
1 large onion, chopped
6 cloves chopped garlic
1 large apple, peeled and chopped
1 tbsp. curry powder (or more)
1/2 tsp. each cumin, coriander, ginger, cardamom, salt (cayenne if you like it hotter)
3 cups chicken or beef broth
or 3 cups water with 1 tsp. Bovril
chicken or beef powder
1 tbsp. smooth peanut butter (optional)
1 tbsp. ketchup (Hunts)
1 tbsp. brown sugar
1 tbsp. lemon juice
1/2 cup raisins
1 squashed up banana or pear
2 potatoes, cut in large dice about 1.5-inches (2 cups)
cooked or raw meat/cooked or raw veggies of your choice
1 or 2 cups raw rice, cooked

In large/medium pot or large frying pan (with lid) over low/medium heat Melt butter and oil. Add onion chopped, and cook until soft but not brown. Add/mix in chopped garlic. Add apple, peeled and chopped. Add/stir in curry powder, cumin, coriander, ginger, cardamom, salt (cayenne if you like it hotter). Add chicken or beef broth (or water with 1 tablespoon Bovril chicken or beef powder). Add smooth peanut butter OF COURSE, LEAVE OUT THIS IF ALLERGIES, ketchup, brown sugar and lemon juice.

Simmer and stir for about half and hour or more. Next, you can leave as is, or I either smash up sauce with potato masher or use my electric hand-held blender to make the sauce smooth. Add 1/2 cup raisins, squashed up banana or pear, 2 potatoes cut in large dice about 1.5-inches (2 cups). At this time put in raw veggies or raw meat/chicken... but wait for 10 or so minutes until potatoes are almost cooked before adding cooked meat, shrimp, cooked veggies - as already cooked meat and shrimp only take a few minutes to heat through. If sauce too thin, keep simmering with lid off or add half a cup of milk/coconut milk with about 2 tablespoons flour in it.

Note: Curry sauce is like spaghetti sauce or chile con carne - many variations and methods of cooking it - the above is just a sample of one I use, and I “doctor it up” as I go along and add ingredients I have on hand. If I feel like it, I buy a tin of coconut milk and add half at end (usually half a tin is enough and then I am left with half a tin to use up, so I usually use milk or cream).

Serve over hot rice.

Submitted by: Leslie