Step 1

Cut the meat into small bite size pieces. Lightly sprinkle with salt and pepper. Dice the onion, and cut the other vegetables into bite size chunks.

Step 2

Heat a large pot with a tablespoon of oil. Add the onion, and stir-fry until it turns translucent and light brown.

Step 3

Add the meat, garlic and ginger, and cook until the meat is no longer pink.

Step 4

Add the remaining vegetables and stir fry until potatoes turn translucent and partially cooked.

Step 5

Pour the water (or chicken broth) into the pot. Bring it to a boil, and continue to boil for about 10 minutes until the meat becomes tender.

Step 6

Break up the curry roux into small cubes. Drop them in, and stir well to dissolve.

Step 7

Reduce the heat to medium low, and gently boil until the sauce is thickened. Serve over steamed rice. Add more water if too thick.