It’s a lot easier than you think to create a curry sauce that tastes almost as good as the one you get from that well known restaurant chain that we all like.

This recipe is really cheap to make and packed full of stuff that’s really good for you.

It also looks quite fancy on a plate with a bowl of rice.


For the Sauce

A good glug of oil

2 onions, diced

5 garlic cloves, crushed

2 medium carrots, diced

1 tablespoon of cornflour

3 teaspoons of curry powder

500ml veggie stock

2 teaspoons of honey

4 teaspoons of soy sauce

1 kaffir lime leaf (bay leaf also works well)

1 teaspoon garam-masala

For the sweet potato

2 large sweet potatoes thinly sliced

1 tablespoon of cornflour

2 teaspoons of cayenne pepper

2 teaspoon of paprika

Salt and pepper to taste

A good fistful of baby leaves

2 small cups of basmati rice


  1. Preheat an oven to gas mark 6.
  2. Soften the onions in a pan with oil over a low heat, stir in the garlic and carrots and cook on a low heat for 10-15 minutes.
  3. While the carrots are cooking, toss the sweet potatoes in a large bowl with the cornflour, cayenne and paprika. Then spread out evenly on baking trays, drizzle with oil and pop into the oven for 20-30m mins.
  4. Add in flour and curry powder and give it a good stir until the carrots are coated.
  5. Pour in the stock, add in the rest of the ingredients and bring to a boil, then reduce down to simmer for 20 minutes or until thickened to the desired consistency.
  6. Time to put the rice on, add two small cups of rice to four small cups of water in a large pan and bring to the boil.
  7. Check on the sweet potatoes, they should have started to crisp up at this point, turn the heat up on the oven if needed.
  8. To serve the rice, pack tightly into small rice bowls or ramekins (the ones you get with Gu deserts work well) and then flip the packed bowl upturned onto a plate and wiggle out the rice, looks properly fancy just like they do in the restaurant.
  9. Spread the leaves across the plate next to the rice and layer the sweet potato on top.
  10. Serve with a few sprigs of torn leaves on top of the rice and you’re good to go!


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