Measure out the Dried spices: Combine all the dried spices in a small bowl: curry, coriander, ginger, thyme, turmeric, cinnamon and cayenne.
Cook Onions, Garlic and Spices: Heat oil in a large skillet. Sautée onion on medium low heat for 10-12 minutes, until lightly browned. Add garlic and cook, stirring, for 1 minute. Add spices and cook, stirring, for 30 seconds. Remove skillet from the heat. Add a tablespoon or two of water if the spices are sticking to the bottom of the pan. Scrape mixture into a large bowl and allow to cool for a couple of minutes.
Add The Vegan Mixture: Add Ives Ground round, just egg, carrots, apples, golden raisins (optional), apricot preserves, lemon juice, salt and pepper. Mix everything together (best to use your hands) until just combined. Add mixture in clumps then mold into meatloaf shape, ensuring that everything is firmly compressed together (to avoid loaf breaking apart during cooking, (2-3qts) and bake for 30- 45 minutes. Add Harrisa sauce 20-25 minutes after placing in the oven, cook until sauce hardens and is slightly browned.