I so agree. 1950’s “cuisine” was one of the darkest times in food history. It’s so that we’ve turned from that as a nation.
Ohhhh. Have you tried making Japanese curry? Here’s a great recipie.
I make the carrots much smaller. The apple is necessary (I actually use a whole apple with a peeler, not shredded) but oddly enough when we tried it with tomato it made it much too sweet. Pork is meh. Chicken is ok, but it doesn’t really add to the flavor. Beef, when diced small is REALLY good. The hamburger concept is interesting. I actually only use about half the meat. If you searve it over rice it makes about a zillion servings.
I’ve also found that I can use 1 cup chicken stock (either from a can or from powder) plus 1/4 cup of the curry, plus 1/3 cup cheddar and a tablespoon of parm and 2 tablespoons of sour cream and it makes a REALLY good soup. Spicy, cheesey and mmmmm. I add some extra veggies for bulk…usually just more peas.