A gluten free, vegan chip shop curry sauce, great for marinades or a curry base too.
Chip Shop Curry Sauce
A gluten free, vegan chip shop curry sauce, great for marinades or a curry base too.
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 |
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!
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