Step 1

Cut vegetables: Cut vegetables into bite-size pieces.

Step 2

Stir fry vegetables: Heat a pot on medium heat, add oil and stir fry vegetables in this order: onion->potatoes -> carrot and kabocha->bell peppers.

Step 3

Close the lid: Add salt, 3 tbsp of water, and close the lid.

Step 4

Simmer: Bring to a boil and once steam comes out, lower the heat to low and simmer for 10 minutes.

Step 5

Add water and roux: Open the lid, add 650ml water and curry roux, then simmer for 2-3 minutes on low heat until the roux dissolves.