A version without coconut milk (or ginger)
- 6 cloves garlic, chopped
- 1 large onion, chopped
- 1 large or 2 med carrots, chopped
- 2 tbs veg oil
- 600-800 ml chicken stock
- 1 tbs curry powder
- 1 tbs dark soy sauce
- 1-2 tsp honey/sugar/maple syrup
- 3 tbs flour
- Fry the onions until soft - around 8 minutes, then add the garlic and stir for a minute or two. Add the carrots and cook for a few more minutes.
- 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.
- Add the stock gradually, whisking in so that there are no lumps.
- Simmer 10-15 minutes, stirring occasionally to let the sauce thicken.
- Use a stick blender to combine to make a smooth sauce.
- Keep stirring the sauce on a low heat and continue to simmer.
- Add the soy sauce and honey/sugar
- Add more water if the sauce is too thick.
Rick Stein
- 2 tbsp oil
- 2 carrots, chopped
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 10g root ginger, grated
- 1 tbsp medium curry powder
- ½ tsp cayenne pepper
- 400ml tin of coconut milk
- 150ml chicken stock
- 2–3 tsp soy sauce
- 2 tsp honey
- 2 tbsp malt vinegar
For the sauce, heat the oil in a pan and gently fry the carrots, onion, garlic and ginger until soft.
Add the curry powder and cayenne and cook for a minute, then add the coconut milk, chicken stock, soy sauce, honey and the vinegar.
Simmer for 20–25 minutes until the vegetables are really soft and the liquid has reduced a little.
Using a stick blender or liquidiser, blitz to form a smooth sauce, then taste and add a little more soy sauce or honey if needed.