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.
Add water, apple juice, and bouillon once it cooks through. Taste-testing while adding ingredients is fun from here on.
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!
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.
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.
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.
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.
~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.
Story Behind this Recipe
The oily texture of store-bought roux bothers me, so I tried making authentic curry using various ingredients at first, but I thought up a recipe that can be easily made with simple ingredients. I use this thickening technique to make white stew as well .
The spiciness depends on the amount of curry powder. Adjust it to 1~2 tablespoons when serving to children. It will become medium-spicy with about 2 tablespoons. Make sure to add in the final salt a bit at a time while checking the taste so you do not add too much.
Using olive oil or the oil from the meat for sauteing will make this even healthier.