Japanese-style vegetable curry

• White potatoes400g
• Carrots300g
• Brown onions150g
• Medium curry powderstore cupboard20g
• Plain flour30g
• Butter30g
• Stock cubes (12 pack)1
• Clear honey10g
• Basmati rice300g

Plus salt and pepper. About £1.60 for the amounts used.

Method

1. 1

   Fry 1 chopped onion in a little oil for 5 minutes. Add 400g potatoes and 300g carrots cut into chunks, 1 stock cube and 700ml boiling water. Simmer for 15 minutes.

2. 2

   Meanwhile, melt 30g butter in a small pan, stir in 30g flour and 2 tbsp curry powder and cook for 2 minutes to make a paste.

3. 3

   Stir the paste into the veg with 2 tsp honey and simmer for 5 minutes until thick and glossy. Season.

4. 4

   Cook 300g rice following the pack and serve with the curry.