Very quick, very British Curry Sauce!
Updated: Mar 5
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.
1oz coconut oil or olive oil
1large onions chopped
1 garlic cloves crushed
2tbs curry powder (I use mild )
1 tbs gluten free flour
1 tbs tomato puree
½ teaspoon ground ginger
½ teaspoon ground cinnamon
2 tbs chutney
1tbs lemon juice or lime juice
¾ pint stock
Heat oil in a pan until sizzling.
Add onions and garlic. Fry gently until pale gold.
Stir in curry powder and gluten free flour.
Add cloves, ginger and cinnamon, chutney, tomato puree and lemon juice.
Gradually blend in the stock water.
Slowly bring to the boil, stirring.
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.