Chip Shop curry sauce

Good for chip dippin’! Good as a base of a quick curry. Ultra comforting with a good balance of flavours this is my version of the chip shop curry sauce.

1 medium onion

1 large carrot

1 courgette

1tsp each ground ginger and garlic

2 tbsp tomato puree

1tbsp curry powder (i usually use mild)

200ml chicken or veggie stock

1 tsp garam masala

pinch of cinnamon

3 crushed cardamom pods (or pinch of ground cardamom)

(To make a sauce that tastes like mayflower add 1tsp of Chinese 5 spice)

salt, sweetener and pepper to taste

  1. In a medium pot add some cooking spray and cook your vegetables on a low heat until the onion starts to soften. (just give them a rough chop, it doesn’t have to be perfect as we are blending!)
  2. Add your herbs and spices and stir fry for 3-5 minutes adding a little water if you need to, to help cook out the spices.
  3. Stir through the tomato puree then add your stock, salt and pepper.
  4. Cook until the vegetables are soft then remove from the heat and blend or use an immersion blender.
  5. Taste and add sweetener or more seasoning to your liking, then cook for a further 15 minutes on low heat (uncovered so it can reduce)

Once cooled you can keep in the fridge for 5 days or freeze for up to 6 months.

Love Emily x


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