Make the slurry by mixing the cornflour and water in a small jug or bowl.
3 tbsp cornflour/cornstarch, 6 tbsp water
Place a pan on a medium to high heat and pour in the oil.
1 tbsp oil
Add the onion when the oil is hot and fry for a few minutes until translucent.
1 onion
Add the carrot and fry for a couple more minutes.
2 medium carrots
Stir in the curry powder, garlic powder, salt (note 3) and garam masala if using.
2.5 tbsp curry powder, salt, 1 tsp garlic powder, ½ tsp garam masala
Pour on the stock and simmer for 7-10 minutes until the carrots are tender.
800 ml chicken or veg stock
Add the slurry, stir until thickened and add the honey. Pour on a little more stock if the sauce seems too thick.
1.5 tbsp honey
Serve immediately, or strain through a sieve if you prefer a smooth consistency.