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We hope you got benefit from reading it, now let’s go back to leblanc (persona 5) inspired coffee curry recipe. You can have leblanc (persona 5) inspired coffee curry using 30 ingredients and 13 steps. Here is how you achieve that.

The ingredients needed to prepare LeBlanc (Persona 5) Inspired Coffee Curry:

1. Get Curry Powder
2. You need 1 tbsp ground coriander
3. Prepare 1 1/2 tsp ground cumin seed
4. You need 1 tsp turmeric powder
5. Take 1/2 tsp black pepper
6. You need 1/2 tsp cayenne pepper (optional)
7. Prepare Curry Roux
8. Prepare 3 tbsp unsalted butter
9. Use 4 tbsp all purpose flour
10. Prepare 1 tbsp curry powder(as above, or use S&B or Indian curry powder)
11. Get 1 tbsp garam masala
12. Take Curry
13. Provide 2 tbsp unsalted butter, divided
14. Prepare 2 tbsp vegetable oil
15. You need 2 medium onions, thinly sliced
16. Get 2 carrots, peeled and cubed
17. Prepare 1/2 kg stew beef, cut into bite size chunks
18. Take 2 potatoes, peeled and cubed
19. You need to taste Salt and pepper,
20. Get 2 cloves garlic, minced
21. You need 1 thumb ginger, sliced thin
22. Get 1 tbsp curry powder (see above)
23. You need 2 tbsp ketchup
24. You need 1 cup red wine
25. Prepare 4 cups beef stock
26. Use 2 bay leaves
27. Get 1 cinnamon stick
28. Provide 1/4 tsp whole cloves
29. Use 1 tbsp instant coffee
30. Use 1/4 apple, grated

Steps to make LeBlanc (Persona 5) Inspired Coffee Curry:

1. Blend all the spices for the curry powder.
2. In a small saucepan, melt the butter on low heat. Stir in the flour until well combined.
3. Turn up heat slightly to medium low. Stir the butter and flour roux constantly until it is light brown. Be careful not to burn it!
4. Add the curry powder and garam masala. Use immediately to make the curry as below or store in refrigerator for up to a month if not making curry right away.
5. Season the beef with salt and pepper. In a large saucepan or Dutch oven, melt 1 tbsp butter and 1 tbsp oil. Brown the beef on all sides, 5–10 minutes. Transfer to a plate and set aside.
6. In the same pot, melt another tbsp of butter on medium low heat. Add the onions and 1 tbsp of oil, and sauté for ten minutes. Reduce the heat to low and let the onions caramelise, stirring occasionally, about 40 minutes.
7. Add garlic, ginger, curry powder, and ketchup. Increase heat to medium, sauté for two minutes.
8. Return beef to the pot including any juices on the plate and add red wine, let the alcohol evaporate, stirring, about five minutes.
9. Add potatoes, carrots, and beef stock, letting the liquid cover the vegetables. Cover and bring to a boil, skimming the scum on top.
10. Add bay leaves, cloves, instant coffee, and cinnamon stick. Reduce heat to medium low, cover, and let simmer until meat and vegetables are tender (at least 30 minutes, probably up to two hours).
11. Mix in the curry roux made in steps 2–4. Raise the heat to medium and bring to a boil until the roux dissolves, stirring, bring to a boil then return to low, simmering until the sauce thickens.
12. Add grated apple, stirring well.
13. Serve with hot steamed rice.

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