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Indian Curry

4 slices bacon, chopped
1/4 cup celery, sliced thin
1/4 cup onion, sliced thin
1/2 garlic clove, minced
2 Tbsp. vegetable oil
1/4 cup flour
1/2 cup applesauce
1/4 cup curry powder
3 Tbsp. tomato paste
1 Tbsp. sugar
1 Tbsp. lemon juice
2 bouillon cubes
1 1/2 cups water
Salt to taste
Meat, poultry or Shrimp, cooked & cubed
Rice, cooked


In saucepan, saute bacon, celery, onion and garlic in vegetable oil for 10 minutes. Sprinkle in flour and cook mixture over low heat, stirring frequently for 5 minutes. Add applesauce, curry, tomato paste, sugar, lemon juice, bouillon cubes, water, and salt to taste. Cook, covered, over low heat for 45 minutes. If sauce is not used at once, cool and refrigerate or freeze. To serve curry, combine 1 cup of sauce with milk or half & half, add cooked meat, poultry or Shrimp and heat through. Serve over steamed rice and pass condiments (peanuts, raisins, coconut or chutney).


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