1. prepare all of your grated ingredients. peel and grate half an apple (fuji), 1 tsp of ginger, and 3 garlic cloves. combine all of this to create your sweetener. save a bit of garlic on the side
2. peel and chop your 2 big yukon potatoes. cut them into four, or more if you’d like. peel and chop your carrots. i like to cut my carrots into bigger, uneven chunks so it doesn’t cook faster than the potatoes
3. add your canola oil to your pot and caramelize the onions for 5-10 minutes. the longer the better. i also add in my leftover grated garlic at this point
4. make some space in the center of the pot and add in your ground beef. cook this until it’s lightly browned
5. make your chicken broth mixture. i use 1 tsp of chicken bouillon mixed with 3 cups of hot water. pour this into your pot so the beef cooks through
6. add in your sweetener mixture (grated apple, ginger, and garlic). i also add 2-3 tbsp of ketchup for additional color and flavor. trust me, it’s delicious
7. toss in your carrots and potatoes at the same time making sure they’re just barely submerged. if totally submerged, don’t worry, just don’t put the lid on when cooking
8. let this sit and cook for 15 minutes on low-medium heat (depending on your pot size)
9. skim the curry a few times during the 15 minutes
10. when the potatoes and carrots are fork tender, turn the heat off and mix 4 cubes of curry roux into the ladle (that’s half of the S&B box FYI)
11. serve with white rice or udon noodles 🫶🏼 enjoy!
