INSTRUCTIONS

1. Add oil to a pot and heat over medium high heat.
2. Add onion and sauté until the onion becomes translucent and edges start getting slightly burnt.
3. Add potatoes and carrots into the pot and stir until the surface of the vegetables starts getting cooked.
4. Add water and turn the heat up to bring it to a boil. Then reduce the heat to medium low and simmer until the vegetables are nearly cooked through.
5. Break the curry roux cake into small blocks along the lines and add them into the pot.
6. Reduce the heat to low, place a lid on and cook until the curry roux is completely dissolved. Stir occasionally.
7. Check the consistency of the sauce. If it’s too thick, adjust with some water. If too thin, cook further without the lid.