Step 1

In a large pot, sauté sliced onions with 1 Tbsp of olive oil over low heat for about 10 minutes, until caramelized. Take the onions out.

Step 2

In the same pot, add another 1 Tbsp of olive oil and cook minced garlic over low heat. Add cubed carrots, potatoes, onions, beef, and garam masala (or curry powder). Increase heat to medium and cook for about 5 minutes, until the surface of potatoes become clear.

Step 3

Add dashi, water, and sautéed onions. Stew over medium heat for about 20 minutes, until carrots become tender.

Step 4

In the mean time, wash rice, drain and put it in a medium pot. Add water and let it sit for 30 minutes. After 30 minutes, bring to boil with lid. Once boiled, simmer on low heat. Cook for 10 minutes until done. (Do not remove the lid while cooking). Remove from heat and let it sit for 10 minutes. Set it aside.

Step 5

Once carrots are tender, add curry roux and gently mix. Don't mix too strong or else vegetables will break.

Step 6

Serve with rice.