A twist to a classic recipe. Thick gravy like roux that’s sweet with a spicy kick to boot. Simple steamed rice makes the perfect pairing. This curry differs from Indian curries but the taste even had my family asking for seconds, thirds & fourths until you have to whip up another batch good thing it takes about 30 minutes to make.
This dish may not be Indian I became addicted to it at an early age of course then I purchased my roux mixture instead of making it at home. My first attempt at this was when the brand I used to purchased switched their recipe. After a few failures and science experiments, came up with a simple recipe that could be made on the spot at home and fast.
As with all our recipes the amount of herbs and spices can be altered. You can even add in other ingredients I’d recommend experimenting yourself, add in some smoked tofu or green peppers. Just take a peek through your fridge or pantry.
2 tbsp Olive Oil or canola, vegetable or peanut oil
Peel & cut the carrots, potatoes, garlic, ginger & onions (Tip: Peel & cut the onions last, less crying). The beauty of this curry is the cuts don’t need to be perfect.
In a sauce pan heat up the oil on medium heat. Add in the cumin. Once the cumin starts to brown and gives off an aromatic smell add in the garlic. Within a few moments the garlic will start to brown as well. That’s the sign to add in our finely chopped onions and cook for 2 minutes.
Add in your carrots, potatoes, ginger, soy sauce, garam masala, chili powder & 3 cups of water or broth. (Tip: Add the water after the carrots and potatoes) cover and cook until you can poke through the potatoes nicely with a fork. It takes roughly 10 - 15 minutes for this step.
Once the potatoes are cooked, lower the heat to a simmer and add in the ½ a banana. Simmer for a few about 5 minutes stirring often. Soon as the roux has thickened up the curry is ready to be served.