Method
Make it happen
- 01
Soften the sliced onion and diced carrots in the oil over a medium heat for 9 minutes, then stir in crushed garlic for 30 seconds.
- 02
Sprinkle in flour and curry powder and stir for 1 minute; slowly add stock while stirring until smooth, then add soy sauce and honey and simmer the sauce for 10 minutes.
- 03
Add potatoes to the curry sauce with extra stock and simmer for 12 minutes before adding the cauliflower.
- 04
Cook cauliflower for 10 minutes and add shelled edamame for the final 4 minutes until everything is tender and hot.
- 05
Rinse the rice until the water runs almost clear. Add to a saucepan with 450 ml water, bring to the boil, cover and simmer on very low heat for 12 minutes; rest covered for 5 minutes.
- 06
Taste, adjust the seasoning and spoon the hot curry over the rice to serve.