Chip Shop Curry Sauce Recipe
Here's the recipe for my mildly spicy chip shop-style curry sauce recipe. It's gluten free, low FODMAP and vegan too.
Servings 2 people
Ingredients
- 1 tbsp butter you could use coconut oil or dairy free spread
- 1 1/2 tbsp cornflour also known as cornstarch (always ensure it is gluten free)
- 1-2 tsp curry powder for low FODMAP check the post for options
- 1/2 tsp ground ginger
- 1/2 tsp chinese 5 spice
- 1/2 tsp chilli flakes change spice levels depending on what you like
- 300 ml stock for low FODMAP check the post for options
- 2 tsp gluten free soy sauce
- 1 tsp lemon juice
- 1 tsp dried or fresh chives chopped (optional)
Instructions
- Mix together your curry powder, ginger, 5 spice and chilli flakes in a small bowl.
- Melt your butter (or alternative) in a saucepan.
- Add your spices to the pan and mix for about a minute.
- Pour in your stock, keep stirring and then allow to simmer gently for a few minutes.
- Mix your cornflour with 2 tbsp water and then add to your pan. Simmer for about 5 minutes, stirring all the time until it has thickened. If you don't stir it might go lumpy!
- Stir in your gluten free soy sauce, lemon juice and chives and cook briefly for a little longer.
- Remove from the heat and enjoy with your chips!
Notes
You can increase the quantities of this sauce and then freeze it.
If you are not going to use it right away, keep it in the fridge.
It will solidify as it cools if you leave it for a while, so just heat it up again on the hob and stir it.
You can change the spice levels in this curry by altering the chilli flakes or also by adding chilli paste.
If the sauce thickens too much just add a little liquid.
If the sauce isn't thick enough, add a little extra flour (always mix this with a little water first rather than spooning dry flour it)
If you don't have cornflour (cornstarch), you can use gluten free plain flour, but, you might need a little bit more and to cook it for slightly longer.