For the curry:
1 Tablespoom Butter or Ghee
1 Small White Onion, grated (yes, on a cheese grater)
1 Small Roma Tomato, smashed or grated
1/4 Cup Carrots, cooked and mashed
1/4 Cup Peas, ooked and mashed
1/4 Cup Applesauce
1 Teaspoon Apple Cider Vinegar
1 Teaspoon Coconut Aminos or Soy Sauce
1/2 Teaspoon Sea Salt (to taste)
1/2 Teaspoon Sriracha
1 Cup Water
1 Tablespoon Psyllium Husk
2 Tablespoons Curry Powder
1 Teaspoon Garam Masala
In a pan brown the butter over low heat
Add onions and cook until disintegrated and the mixture resembles more of an oily paste than onions.
Add tomato, applesauce, peas, carrots, garam masala and curry
Add water and remaining ingredients and simmer on low until the sauce begins to thicken.
Serve over katsu burgers, recipe below.
1 lb grassfed ground beef (grind your own and you will be in heaven)
1 1/2 cups ground or mashed up pork rinds
1 1/2 cups flax meal
Bacon grease or ghee for frying (you can try baking but I fried today)
Set up a dredging station first step is flax meal, second is beaten egg, third is pork rinds
Form your patties
Heat fat if choice in a skillet
Coat one patty at a time in flax, then egg, then pork rinds and immediately place in pan to fry both sides until golden brown.
Repeat for all patties.
Serve topped with curry and along side steamed cauliflower or shirataki rice.