• Jayne Avery

Very quick, very British Curry Sauce!

Updated: Jul 27, 2018



This curry sauce is a firm favourite with my family. It is so easy to prepare and can be added to anything you wish e.g. any cooked meat, boiled eggs, prawns.

 

Here it is with left over mediterranean vegetables and lamb.

 

One of our traditions is to have this sauce with left over turkey at at Xmas. The festive season just wouldn't be the same without it.

 

Serves 4

 

Ingredients


1oz coconut oil

1large onions chopped

1 garlic cloves crushed

2tbs curry powder (I use mild )

1 tbs gluten free flour

1 tbs tomato puree

2 cloves

½  teaspoon ground ginger

½ teaspoon ground cinnamon

2 tbs chutney

1tbs lemon juice or lime juice

¾  pint stock


Method



  1. Heat Pure marg. And olive oil in a pan until sizzling.

  2. Add onions and garlic. Fry gently until pale gold.

  3. Stir in curry powder and gluten free flour.

  4. Add cloves, ginger and cinnamon, chutney and lemon juice.

  5. Gradually blend in the stock water.

  6. Slowly bring to the boil, stirring.

  7. Simmer  stirring occasionally for ½ an hour until it has thickened OR put some  chunks of cooked meat in it and place in oven on Gas mark 4 Fan 160 for ¾ hour. Adding more liquid if it looks like it is drying up.



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