​

For the Roux
-3 tablespoons homemade butter, grass fed ghee, French butter, or coconut oil
-1/4 cup lectin free flour 
-1 tablespoon garam masala or curry powder
-2 tablespoons strained tomatoes

 

For the Curry
-1 small onion, thinly sliced
-1/4 cup carrots, cut into chunks
-1/4 cup daikon radish, diced (or other root vegetable, such as watermelon radish, turnip, rutabaga, etc)
-1/4 cup grated apple (in season)
-4 cups water
-1 teaspoon curry powder
-1 teaspoon of salt (or more to taste)
-Avocado oil

-Pressure cooked basmati rice (optional)
-Black sesame seeds, kimchi, chicken katsu (optional)
 

​

​

1. To make the curry, coat the bottom of a Dutch oven pot with avocado oil and heat over medium low heat.
2. Add onions and sauté until they are golden brown and begin to caramelize, about 8 minutes depending on how thinly you cut the onions.
3. Add the water, carrots, and radish and bring to a boil.
4. Turn the heat down to low and add the apple, salt, and curry powder.
5. Cover and simmer until the radish is tender.
6. Meanwhile, make the roux by melting butter in a sauce pan over medium low heat.
7. Add the flour and garam masala, stirring for a minute until it becomes a thick paste.
8. Add the tomato sauce and stir until it begins to crumble, about 1-3 minutes. Set aside.
9. Remove the lid of the Dutch oven and check the radish with a fork to see if it is cooked.
10. Ladle about 2 cups of the curry’s liquid into the sauce pan with the roux and whisk until smooth.
11. Pour the mixture into the Dutch oven and stir until smooth.
12. Serve with rice, kimchi, chicken katsu, or other sides. Enjoy!