Japanese Potato Curry

• 2 medium carrots, diced
• 2 large waxy type potatoes (this type melts in the mouth)
• 2 small onions finely chopped
• 4 garlic cloves sliced
• half a celery stalk finely chopped
• 500ml of vegetable stock
• 200ml of coconut milk
• 4tsp of curry powder (I used mild madras as it is one of my favourites)
• 2 tablespoons of plain flour
• 1 tablespoon of dark soy sauce
• 1 teaspoon of honey
• 1 tablespoon of mirin
• rapeseed oil for frying

1. Heat 2tbsp of rapeseed oil in a frying pan.
2. Sweat the onions and celery on medium heat for 5 minutes.
3. Turn up the heat slightly and adds diced carrots and potatoes, fry until starts to brown (you may add little bit more oil at this step)
4. Transfer to a medium pot and add beef stock, soy and mirin.
5. Bring to boil and reduce to simmer, cook until soft (around 20 minutes)
6. In the meantime prepare the curry roux, in the frying pan heat 3tbsp of oil and fry sliced garlic, when browned add 4tsp of curry powder and 2tbsp of plain flour. Cook on medium heat for around 2 minutes.
7. When potatoes and carrots are cooked to desired texture add coconut milk and 1tsp of honey, bring to the boil and turn off the heat.
8. Stir in curry roux to thicken and serve with rice and sliced green chili.