Step 1

Fry the onions in the vegetable oil until soft - around eight minutes, then add the garlic. Stir for a minute or two. Then add the carrots and cook for a few more minutes.

Step 2

Add the curry powder and stir well. After cooking through for a few minutes, add the flour a little at a time and continue to combine.

Step 3

Add the chicken stock a little at a time, whisking well and making sure all the flour is combined and there are no lumps.

Step 4

Simmer for 10-15 minutes stirring occasionally and let the sauce thicken.

Step 5

Strain the sauce through a sieve and put the carrots and onion mixture in a separate bowl.

Step 6

Using a stick blender, blitz the veggies into a smooth paste. If you don't have a stick blender, you can use a food processor or blender.

Step 7

Meanwhile, in a clean saucepan, keep stirring the sauce on a low heat. Add the blitzed vegetables back into the sauce, stir well and continue to simmer.

Step 8

Add the soy sauce to season as well as the honey or sugar. You could add salt, but I personally don’t think it needs it as the soy is already salty.

Step 9

You can add more water if the sauce becomes too thick.

Step 10

Serve with panko breaded chicken, salmon or pork - or aubergine, tofu and sweet potatoes over rice or noodles. Enjoy.