Homemade Curry Sauce
British Chip Shop Style

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Homemade Curry Sauce

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Ingredients

Adjust Servings:
3 tablespoons Vegetable Oil
1 large Yellow Onion - Diced
1 teaspoon Garlic - Minced
1 teaspoon Fresh Ginger - Minced
1/2 Apple
2 cups Vegan Chop House Vegetable Stock Can substitute Better than Bouillon Chicken Base (Vegan)
1 teaspoon Balsamic Vinegar
2 tablespoons Curry Powder
1 teaspoon Turmeric - Powder
1 teaspoon Cumin Powder
1 teaspoon Coriander Powder
1 teaspoon Cinnamon Powder
1/8 teaspoon Cayenne Pepper
1 teaspoon Salt
3 tablespoons All Purpose Flour
1 to 2 teaspoons Sugar

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Features:
  • Easy
  • Gluten Free
  • Quick
  • Sauce/Dip/Other
Cuisine:

Lovely jubbly, bon appetit the Vegan Chop House way. The home of crazy good food.

  • 20 mins
  • Serves 10
  • Easy

Ingredients

Directions

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This is a homemade curry sauce to make you think you walked into a local fish and chip shop in Britain. Walk into any chip shop in the British Isles and you’ll find a chip shop curry sauce that falls into one of two camps. A smooth, rich, curry flavored sauce. Or, lumpy, fruity, sweet curry sauce. You can tell which one I preferred. So, here’s how to make a full flavored, rich and smooth homemade curry sauce just like it tastes from your favorite chippy. I promise!

Being vegan doesn’t mean you have to sacrifice your taste buds. At the Vegan Chop House you can find a number of non-vegan favorites that have been painstakingly adapted to a vegan preference. Think being vegan is all about eating just fruits and vegetables without adding taste or texture. Think again. At the Vegan Chop House, it’s about enjoying crazy good food. Our vegan homemade curry sauce recipe is just one more example of a great vegan dish that brings pleasure to non-vegans and vegans alike. Don’t sacrifice your taste buds, try our vegan homemade curry sauce recipe.

If it’s choices you want, try our Fish and Chips with Tartar Sauce or Ranch Dressing (as long as your’e not British), and the crown of crowns – Shepherd’s Pie.

True story: When I set out to photograph the British homemade curry sauce, I added the sauce to my Authentic British Chips. I had to make enough for three serving of chips and homemade curry sauce to fill the photo. I shamefully ate all three in quick procession after I finished shooting the photo. It was too hard to stop! Had to make more when my daughter walked through the door and cried out, “You had better made me some!” This homemade curry sauce is shamefully good. Be careful out there! It’s great to be a vegan. Lovely jubbly, bon appetit the Vegan Chop House way. The home of crazy good food.

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Steps

1
Done

Ingredients

2
Done

Place a medium saucepan on a medium-low heat. Add 3 tablespoons of vegetable oil. Once the oil is heated, add the chopped onions, and stir. Fry for 5 minutes, stirring often to avoid burning the onions. While the onion is cooking, peel and core the apple. Chop into pieces the size of your thumb knuckle. Once the onions are translucent (about 5 minutes), add the 1/2 apple, garlic and ginger. Stir well for 1 minute.

3
Done

Add 2 teaspoons of balsamic vinegar. Stir. Add 2 tablespoons curry powder, 1 teaspoon turmeric, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon cinnamon powder, 1/8 teaspoon cayenne pepper, 1 teaspoon salt.

4
Done

Add 2 cups of Full Flavored Vegetable Stock to the onion mixture. Whisk all the ingredients to make sure they are completely absorbed.

5
Done

Remove the ingredients to a small blender. I use a NutriBullet. Blend until smooth (5 seconds). Place the blended ingredients into a clean saucepan and place on a medium-low heat.

6
Done

Add 3 tablespoons of all-purpose flour to ½ cup of cold water. Whisk into a smooth liquid paste. Whisk in the flour liquid to the curry sauce mix. Whisk for 1 minute. Continue to cook on a low heat for 5 minutes. Stir gently.

7
Done

Remove from the heat, serve warm and enjoy.

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