2 tbsp pure coconut powder or coconut milk 100 ml.

Medium onion 1 piece

A sweet corn

One potato (medium)

2 tablespoons curry powder

500 ml of clear water

30 grams of butter

25 grams of flour

2 tablespoons whipped cream

black pepper

Proper amount of salt

2 teaspoons of sugar

How to make creamy curry?

Dice the potatoes. Cut the onion into the shape you like. Corn separates particles.

Put the cut potatoes into the soup pot, add 500 ml of clear water, cook until soft and turn off the fire, and add coconut powder or coconut milk.

Heat wok, add butter to melt, stir-fry onion.

Add curry powder and flour, mix well, then pour the potato coconut milk in the soup pot into the wok, mix well and boil.

Turn to low heat and add corn. Add salt and sugar to taste.

Boil for about 10 minute, and stir several times to release the sticky bottom. The liquid will get thicker and thicker.

Finally, add chopped black pepper and whipped cream and mix well.

Put on a bowl of white rice, pour on thick vegetarian curry sauce, and eat.