Chuck's Curry Sauce
2g of protein
10 mins
Ingredients
- 40g butter (or about 21/2 tbsp)
- 1 onion, finely diced
- 1 small carrot, finely diced
- 3 cloves of garlic, minced
- ½ small sweet red apple (like Gala)
- 1 tbsp mild curry powder
- ¼ tsp Chinese 5 spice
- 480ml veg or chicken stock (or 2 cups)
- ½ tsp malt vinegar
- ½ tsp salt, or to taste
- ¼ tsp white pepper
- 1 tbsp cornflour
- 2 tsp soft brown sugar (or to taste
STEP 1
Drop the butter into a medium pot over medium heat. Once melted, throw in the onion and carrot. Sweat down until soft and beginning to colour. Next, toss in the apple and garlic and fry for another couple of minutes.
STEP 2
Stir in the curry powder and Chinese 5 spice and fry for 30 seconds or so, then pour in the stock, the vinegar, salt and pepper and simmer for 5 minutes.
STEP 3
Turn off the heat and then grab a hand blender to blitz the whole thing until smooth.
STEP 4
In a small bowl, mix the cornflour and brown sugar with 1 tbsp cold water. Stir this into the sauce and turn the heat back up to medium.
NOTES
The sauce will thicken as it cools.
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