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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!