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Chip Shop Curry Sauce

The best vegan and gluten free home-made chip shop curry sauce.
Prep Time5 mins
Cook Time25 mins


  • 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.