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Recipe: A Curry Sauce for…Everything

January 22, 2012

Feeling the pinch of increasing food and living prices?  Want some staple recipes to keep the shopping bills low.

Well this, my friend, is the recipe for you.

This curry sauce is cheap and easy to make and turns a plain bowl of rice or vegetables into an edible heaven.  You can make it in bulk and freeze what you don’t need in portions.  It’s easily re-heated in a pan or in the microwave.

Need some more convincing before you try it?  Ok, it tastes like, but better than, chip shop curry sauce.  Ah, I see I now have your attention.  Well here’s how you make it:

2 tablespoons of Vegetable Oil
2 Onions, peeled and finely chopped
10 Garlic cloves, peeled but kept whole
4 Carrots, peeled and diced
4 tablespoons of Plain Flour
2 tablespoons of Medium Curry Powder
3 teaspoons of runny Honey
2 tablespoons of dark Soy Sauce
2 Bay Leaves – kept whole (as you need to fish them out at the end)
1.2 litres of Chicken or Vegetable Stock
1 teaspoon of Garam Masala

Makes enough for around 8 to 10 portions, depending on whether you are using it as a main part of your meal, or just to dunk your chips in to!

1. Heat the oil into a medium-sized saucepan and then add the onion and garlic, cooking on a gentle heat for about two minutes.

2. Add the carrots, give a quick stir, pop on a lid and continue to cook on a low heat for around 10 minutes, stirring every three or four minutes.

3. Thoroughly stir in the flour and curry powder, and cook for a minute.  Then pour in the stock, a couple of spoonfuls at a time and stirring well in between, until all the stock is in the pan.  You want to try to avoid any floury lumps.

4. Add the honey, soy sauce and bay leaves and bring the sauce to a boil.  Then reduce the heat back to low and simmer for 20-30 minutes.

5. Remove the bay leaves, add the garam masala and then use a stick blender to blend it to a smooth and thick consistency.  It’s now ready for eating.

Ways I use this sauce:

  • Breadcrumb some meat (chicken, pork or veal), vegetables (such as aubergine or courgettes) or firm fish fillets and shallow fry in oil until crisp.  Serve with the sauce and some sticky rice and you have Katsu curry.
  • Mix cooked meat or vegetables in with the sauce until warmed through and then serve over rice, noodles, baked potatoes or greens.
  • Serve on the side with chips.
  • Simply just pour over some cooked rice or noodles.
  • Dunk bread into it, such as naan bread.

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