Carrot Potato Curry


  • 1 onion (finely sliced)
  • 4 carrots (finely sliced)
  • 3 sprigs of green onion (thinly sliced)
  • 500g potatoes (cubed)
  • 3 cloves of garlic (minced)
  • 300g rice
  • 4 Tbsp sesame seeds
  • 6 Tbsp butter
  • 3 Tbsp flour
  • 2 Tbsp tomato paste
  • 1 Tbsp sugar
  • 3 Tbsp curry powder
  • 3 Tbsp Garam Masala
  • 2 Tbsp soja sauce
  • 800ml vegetable broth


  1. Cook rice.
  2. Peel and cut the potatoes into small cubes.
  3. Peel and thinly cut carrots, onions, and green onions.
  4. Peel and mince garlic.
  5. Melt half the butter in a pot and sauté the onions for 5 minutes until they start turning translucent.
  6. Add garlic and carrots and sauté for another minute, stirring regularly.
  7. Add potatoes and broth and simmer for about 10-15 minutes.
  8. In the meantime, melt the rest of the butter (3 Tbsp) in a small pot. Add flour and keep stirring constantly with a wooden spoon. Cook for around 2-3 minutes until the roux smells slightly nutty. Add tomato paste, sugar, Garam Masala, curry powder and soja sauce. Keep mixing until a paste has formed.
  9. Mix the paste into the broth as soon as the potatoes are tender (test potatoes for tenderness with a knife). Simmer for another 2-3 minutes until the paste has dissolved.
  10. Serve the curry with rice. Top with thinly sliced green onions and sesame seeds.