Step 1

Begin by heating 2 tbsp of rapeseed oil in a medium-sized pot.

Step 2

Add 2 diced onions and half of a finely chopped celery stick to the pot. Sweat the ingredients on medium heat for 5 minutes.

Step 3

Turn up the heat slightly and add 2 diced carrots and 2 large diced potatoes to the pot. Fry until the vegetables start to brown. You may need to add a little bit more oil at this step.

Step 4

Next, pour in 500ml of beef stock, 1 tbsp of soy sauce, and 1 tbsp of mirin. Stir to combine.

Step 5

Bring the mixture to a boil, then reduce the heat and let it simmer until the vegetables are soft and tender, around 20-25 minutes (If you're using sweet potatoes, the cooking time might be shorter).

Step 6

While the vegetables are cooking, prepare the curry roux. In a small frying pan, heat 3 tbsp of oil and add 4 cloves of sliced garlic. Cook until the garlic is browned, then add 4 tsp of curry powder and 2 tbsp of plain flour. Cook on low heat for a minute to combine.

Step 7

Once the potatoes and carrots are cooked to your desired texture, add 200ml of coconut milk and 1 tsp of honey to the pot. Bring to a boil and then turn off the heat.

Step 8

Stir in the curry roux to thicken the sauce, taste and adjust the seasoning. Serve the curry with a side of rice and sliced green chili. Enjoy!