This slightly spicy sauce should be eaten hot, but it is the perfect base of flavours to use with any desired meat or vegetables. It can also be used to create the perfect northern dish… Chips and Curry sauce! The classic post drinking snack! The sauce also keeps very well in a sealed container so you can always have some handy.
Ingredients
600ml stock
2 brown onions
3 carrots
4 garlic cloves
4tsp Curry powder
1tsp garam masala
1 tbsp plain corn flour
2 tbsp gluten free soy sauce
1 tbsp maple syrup
Vegetable oil
Method
Place a large pan over a medium heat and add the vegetable oil. Finely slice your onions, carrots and garlic gloves and add to the pan. Cook until soft. Add the curry powder and garam masala, mixing together to cover all the vegetables well, then add the corn flour. Mix well, then pour over the stock. You can use either chicken or vegetable depending on your preference.
Add the soy sauce and maple syrup, mix well and leave to bubble down and thicken.
Once the sauce is a thick, pouring consistency, remove from the heat. Place the sauce into a blender or use a handheld blender to blitz until smooth.
Serve immediately with your favourite meat or vegetables, with a side of rice or chips! Can be kept in a sealed container in the fridge.
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