- 1 tbsp oil
- 1/2 onion, finely diced
- 1 apple, peeled and finely diced
- 1 clove garlic, minced
- 1/2 tsp curry powder
- 1 tbsp plain flour
- 150 ml vegetable stock
- Black pepper
Heat the oil in a deep frying pan, and add the onion, apple and garlic. Cook over a low heat for 5-10 minutes, until everything is very soft. Add the curry powder and flour, and mix well. Then pour over the stock and add plenty of black pepper.
Bring to a gentle simmer, and cook for around 10 minutes, stirring every couple of minutes, until the mixture is thick and the vegetables have cooked right down.
Your sauce will probably be quite chunky, so if you’d prefer a smoother sauce, just give it a quick blitz with an immersion blender. This will thicken it up a bit too. I half-blended mine, so it was quite thick, but there was still some texture.
Serve on fat chips.
Nutrition Facts
Homemade chip shop curry sauce
Amount Per Serving (1 portion)
Calories 92
Calories from Fat 41
% Daily Value*
Fat 4.6g7%
Saturated Fat 0.6g3%
Cholesterol 0mg0%
Sodium 1mg0%
Potassium 39mg1%
Carbohydrates 12.7g4%
Fiber 2.3g9%
Sugar 6.5g7%
Protein 0.8g2%
Calcium 10mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.