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Put a small saute pan on medium-low heat and add butter and honey or alternatives. Stir to combine.
Add the flour, and whisk or stir it in until combined. Keep stirring for about 15 minutes to slowly cook the roux mixture. The color will slowly go from white to a light brown.
Continue stirring the roux mixture until it’s a darker brown color (think the color of chocolate), then add the spices. Continue stirring and toast the spices for about 30 seconds.
When everything is well combined (and smelling delicious!), remove from heat and transfer to another bowl to stop the cooking process.
While it’s starting to cool, line a small square or rectangular container with plastic wrap, with extra hanging over the sides.
Using a spatula, pour cooling roux into pan, smoothing it out to fit in the corners. Cover the curry roux with the extra plastic wrap, and refrigerate until solid.
When firm, cut into 8 pieces. This will keep in the refrigerator for a few weeks. Or put them into a ziploc freezer bag - these will keep for a few months in the freezer.