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Home Recipes Sauces, Chutneys, Pickles And Jams Chip Shop Curry Sauce

Chip Shop Curry Sauce

A gluten free, vegan chip shop curry sauce, great for marinades or a curry base too.

Chip Shop Curry Sauce

Ingredients

2 tbsp cornflour
1 tsp madras curry powder, (or more to taste)
1/2 tsp turmeric powder
1/4 tsp sea salt
1/4 tsp garlic powder
4 tbsp coconut milk (thick part only)
2 tsp tamari
2 tsp olive oil
1 onion, chopped
1 tbsp lemon juice/ vinegar
200ml vegetable stock/bouillon

A gluten free, vegan chip shop curry sauce, great for marinades or a curry base too.

Method

  1. Mix the cornflour and all of the dry spices together in a small bowl
  2. 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.
  3. 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! 

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Steenbergs, 6 Hallikeld Close,
Barker Business Park, Melmerby,
Ripon, HG4 5GZ
Company reg: #4316848
VAT no: #828127524

Steenbergs, Cube Building,
Monahan Road,
Cork, T12H1XY,
Republic of Ireland
EORI # GB828127524000


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