Make sure all vegetables are chopped to start to begin
Place 2 tbsps of oil in a large pan over a medium-high heat.
Add onions, carrot and potato and sauté until soft (3-5 min)
Add ginger and garlic and cook for another 1-2 minutes and then add your spices giving it a good stir.
Next add your stock, salt and pepper, lemon and stir to combine
Add flour (pro tip, stir flour with a small splash of water first and then add to pan to avoid clumps)
Simmer and reduce until vegetables are soft and sauce has a desired consistency and taste. *You may need to add extra seasoning. If it gets too thick and vegetables aren’t soft enough, add more water.
Then add your coconut milk and peas and cook for another 2 minutes
Serve in a bowl with rice, green leaves and place your Syndian schnitzel on top of curry. Garnish with green onions and pickled ginger.