1. Ina small bowl combine: curry powder, turmeric, cayenne, black pepper, salt and flour. Set aside.
2. Place a pot on medium heat. Once hot, drizzle some oil and spread it around evenly. Add onions and sauté́ for 1 min. Add garlic and carrots. Sauté́ till onions are golden/brown.
3. Add the dry spice mix previously prepared. Mix well and cook for 30-45 seconds. Add Tamari, coconut milk and water. Mix well and bring to boil.
4. Reduce heat, cover and let simmer for 15-18 minutes. Stir every 3-4 minutes, don’t let the curry stick to the bottom of the pan. Uncover, continue to cook at the same low heat for another 5-7 minutes. Stir every 2 mins. If the curry is too thick, add water 1 tbs at a time.
5. Taste the curry, adjust salt and pepper accordingly if needed. Remove from heat, cover, and let it sit for 5 minutes before serving. Serve hot with Katsu style protein of choice with rice, quinoa or noodles.

Noodles: For blue noodles, you will need to boil rice noodles and mix in Butterfly Pea powder while the noodles are boiling.