Just wanted to share this chip shop curry recipe, as a few people have requested it after I shared the photo earlier on Facebook.
Last night we were craving a chippy tea. Unfortunately, our local chip shop curry sauce isn’t vegan friendly or gluten free… so I agreed to make home made chip shop curry sauce if Paul made some ‘proper’ chips.
We don’t eat chips often, but when we do, they have to be fresh potatoes with the skin on deep fried with plenty of salt and cider vinegar for maximum satisfaction.
For the curry sauce, I looked at lots of recipes online and adapted them to create my own chippy-style curry sauce, through using vegan and gluten free alternatives and spices that I knew would work well.
The curry sauce went perfectly with the chips and we were all so full afterwards… it tasted even better than chip shop curry. I will be making it again later this week with mushy peas and vegan ‘fish’ which I will share. In the meantime here is the recipe for the curry sauce.
Hope you are all having a relaxing Sunday!
Chip Shop Curry Sauce
- 1 large onion diced
- 4 cloves garlic sliced
- 1 thumbsize piece ginger grated
- 2 tbsp extra virgin olive oil
- 3 1/2 tbsp medium curry powder
- 1 tsp turmeric
- t tsp chinese five spice
- 1 tsp cider vinegar
- 30 grams raisins
- 400 ml vegetable stock
- 1 tbsp lemon juice
- 1 tbsp gluten free soy sauce
- 2 tbsp cornflour made into slurry with a 1 tbsp water
- salt to taste
- Heat the oil to a medium heat in a saucepan.
- Add the onion & garlic and fry for around 5 minutes.
- Stir in the ginger, curry powder, turmeric, five spice, cider vinegar and raisins and cook for 3 minutes.
- Add the stock, lemon juice and soy sauce and simmer for 20 minutes.
- Blitz everything in a blender or using a hand blender until smooth.
- Add the cornflour slurry and stir for 2 more minutes until the sauce has thickened. If it is not thick enough, add more slurry.
- Add salt to taste.