1. Prepare ingredients. Wash and dice carrots, potatoes and onions.
2. Pour corn oil into the pot, heat up, add diced onions and stir fry until slightly browned.
3. Pour in the diced carrots and diced potatoes, and stir fry a few times.
4. Pour the water that has not covered the surface of the ingredients, add the curry cubes and coconut powder, stir well, cover the lid, turn to a low heat and simmer for about 15 minutes.
5. Cook until the soup becomes slightly viscous and the carrots and potatoes are soft and rotten, and then ready to be out of the pot, scoop a bowl of white rice, pour a spoonful of curry sauce, and start.
Tips:Add some coconut flour when cooking the curry, the flavor will be stronger.
For coconut flour, buy the sugar-free coconut flour for cooking, not the kind that is used for brewing.
