Ingredients (serves 2):

• 1 tablespoon curry powder
• ½ teaspoon chilli powder (optional), or to taste
• 125ml water
• 125ml coconut milk or unsweetened soy milk
• 1-1½ teaspoon instant mashed potatoes
• ¾ tablespoon olive oil
• salt to taste

Directions:

1. Mix the curry powder and chilli powder with a tad of water to form curry paste and set aside.
2. Heat oil in a non-stick wok. Add in the curry paste and fry over medium heat until fragrant.
3. Pour in the water and coconut milk and bring to a boil.
4. Add in the instant mashed potatoes and give it a stir. Season to taste with salt and serve.

Source: The Modern Vegetarian

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