First, make your homemade Tonkatsu sauce. Combine all the sauce ingredients in a small saucepan and bring to a boil, stirring continuously. Once it has come to a boil, reduce heat to low-medium and simmer for 15 to 20 minutes, stirring occasionally. Simmer until it is a thick sauce, similar to oyster sauce. Pour into a container and set aside.

Place the cubed beef into a bowl. Add 1 teaspoon each of salt (preferably sea salt) and pepper. Toss to coat. Heat 2 tablespoons of olive oil in a large pot on medium high heat. Once the olive oil is warm add the beef. Brown each side for 3 to 4 minutes. Take beef out of the pot once browned and put on a plate, leaving behind the juices/fat.

Add 1 tablespoon of butter. Heat on medium-high heat and add the onions, garlic, and ginger and cook (stirring occasionally) for 7 minutes. The onions should be soft and creamy and beginning to darken in color.

Add the almond flour and stir for 2 minutes. It will begin to smell like it is burning and will be really thick and semi-dry looking.

Add the curry powder, garam masala, cayenne pepper, tomato paste, Tonkatsu sauce, honey, and 1 teaspoon sea salt. Mix well.

Slowly pour 1 cup of the beef broth in and deglaze the bottom of the pot, stirring continuously. Add the remaining 3 cups of beef broth and bring the curry to a boil. Turn off heat and transfer to the slow cooker.

Cook on low for 3 hours with the lid on. Add the acorn squash, carrots, and apple and cook on low for 3 more hours. Turn off the slow cooker and add the peas, stirring them in. Serve with cauliflower or regular rice.