Step 1

Heat oil in a small pot. Add ground beef. Cook until no longer pink and fat has rendered. Scoop out some of the excess oil if preferred.

Step 2

Push beef to the side of the pot. Add garlic, onion and ginger. Cook until translucent. Add carrots and potatoes. Stir all ingredients together. Pour beef broth, Worcestershire sauce and ketchup. Bring to a boil.

Step 3

Lower heat. Break the curry roux cubes then add to the pot. Stir to dissolve gently. Adjust heat to medium. Simmer for 20 mins or until vegetables are fully cooked. Do a taste test. If it's too salty, add more hot water about 1/4 cup at a time until desired taste and consistency is achieved.

Step 4

Serve with rice and soft boiled eggs. Garnish with chopped green onions. Enjoy!