Directions

To Cook

1. Heat oil in a pot, stir fry onion until fragrant.
2. Add potatoes and carrots, stir fry until softened.
3. Add water and bring to boil. Simmer for 5 mins.
4. Turn off the heat, add curry roux and stir until dissolved. Simmer for another 5 mins, stirring constantly.

To Serve

1. Place rice into rice mould and set on a serving dish.
2. Ladle curry around the rice, then remove the mould.
3. Place kelp face on rice and garnish with peas, broccoli, cute carrot and apple slices. Serve.