Method

Heat a pan (big enough to hold all the vegetables and 1 litre of water) over medium heat. While it heats up quarter the potatoes, slice the carrots, and tear apart the mushrooms.

Mix the Smoked Mushroom Garum with 1 litre of water.

Coat the bottom the pan with a little neutral oil - add the potatoes and carrots to the pan, cook till the potatoes are lightly browned. 

Place the slightly cooked carrots and potatoes into a bowl and put the pan back on the heat. Give the pan time to get really hot the add a little more oil to the pan followed by the mushrooms, don’t pile them in the middle, spread them out evenly and leave them to get a nice light amber color on the one side.

Once the mushrooms have the right irresistible brown color add back in the carrots and potatoes followed by the Smoked Mushroom Garum water. 

Lower the heat. Once it starts to simmer add the golden curry cubes and continuously stir till cubes have disappeared.

Leave to simmer for about 7-12 minutes until the sauce has thickened, squeeze the juice of the lemon into the sauce and stir.

Serve immediately with good rice and coarsely chopped coriander and extra lemon.

This freezes really well, so you can go ahead and make a double portion.