Start by heating the oil in a saucepan over a medium-low heat, then add the onion and carrot. Give them plenty of time to soften rather than trying to rush them over a fierce heat; around 8–10 minutes should do it, with an occasional stir to stop anything catching.

Add the garlic and ginger and cook for another minute before stirring in the curry powder, turmeric, Chinese five spice and white pepper. Give the spices around 30 seconds in the pan, just until you can really smell them, then stir in the flour.

It will look quite thick and slightly unpromising at this point, which is fine. Gradually pour in the vegetable stock while stirring so that the flour mixes smoothly into the liquid rather than forming lumps.

Add the soy sauce and sugar, bring everything to a gentle simmer and cook for around 15 minutes, stirring occasionally. By then the vegetables should be completely soft and the sauce should have thickened.

Blend it until completely smooth using a stick blender, then taste it. This is the point to decide whether it actually needs salt because the stock and soy sauce may already have done the job.

If it’s thicker than you’d like, add a splash of hot water. If it’s still too thin, simmer it uncovered for another few minutes.