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Nordic curry

This is a mild anytime curry.  Takes 10-15 minutes. The original (dairy) sauce is from Magnus Nilsson. I double the sauce so there's plenty. Especially because I like to add vegetables and proteins. I always add the apples, sometimes skip the onion. Leftover roasted root vegetables tasted great. Regular supermarket yellow curry powder is perfect. Serve it over rice or with naan. Be generous with the salt and pepper. 

Melt 4 T butter over medium heat in a sauté pan (wide, shallow). 

Sprinkle in 4 T yellow curry powder and stir to combine. 

Add 1-2 tart apple (Granny Smith), cored and chopped or cubed & 1 onion, finely chopped. When apples and onion are softened, sprinkle them with 2 T flour. Stir to evenly coat all. 

Add 1 1/2 c heavy cream OR coconut cream, slowly, a bit at a time, whisking constantly to keep lumps at bay. When smooth, add in 1 1/2 c milk OR coconut milk in the same manner. Allow to begin to bubble and thicken before serving. Season generously with salt and pepper.

That is the basic curry sauce. You can stop there and serve it.  OR as the sauce is heating up, add in cooked or roasted vegetables as desired: potatoes, carrots, red peppers. And if you want to add cooked chicken or beef ( 2-3 soft-boiled eggs, quartered but add on top after removing from heat). 

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