Ingredients

2 tbsp

cornflour

1 tsp

Steenbergs organic madras curry powder, (or more to taste)

1/2 tsp

turmeric powder

1/4 tsp

sea salt

1/4 tsp

organic garlic powder

4 tbsp

coconut milk (thick part only)

2 tsp

tamari sauce

2 tsp

olive oil

onion, chopped

1 tbsp

lemon juice/ vinegar

200ml

vegetable stock/bouillon

A chip shop curry sauce that's suitable for plant based diets and gluten free, perfect. This recipe comes from niki Bakes.

Method

Mix the cornflour and all of the dry spices together in a small bowl
Add your olive oil and chopped onion and sweat off for a minute in a deep pan. Then, add the cornflour mixture and fry for a further minute over a medium heat, stirring all the time until fragrant.
Turn the heat down and slowly start to add the stock a few spoons at a time stirring all the time. Make sure it is mixed well before you add more.4. Add the remainder of the stock, the lemon juice/vinegar, tamari and stir. Cook for a few minutes, stirring all the time, making sure to carefully scrape the sides and bottom of the pan. With a gentle simmer the sauce will rapidly thicken. If it thickens too much add a little water and add your coconut milk at this stage, 5. Serve immediately with chips as a dip, or use for a curry sauce, enjoy hot or cold. For the chilli version simply add in 2 tablespoons of chilli flakes as the end of the cooking process and for the creamy version add in 2 tablespoons of coconut cream at the end of the cooking process also. Enjoy!