This sauce is proof that with the minimum of ingredients & clever use of your store cupboard you can make something delicious! I have used my favourite curry powder, ginger & turmeric but if you want it a little spicier add some cayenne or just use a hotter curry powder. It freezes really well too so make extra for later!
Makes about 500g at approx 60p
Prep time 10 minutes Cooking time 25 minutes
2 medium onions, sliced
2 tbsp curry powder
1 tsp ground ginger
1 tsp ground turmeric
2-3 cloves garlic,crushed
500ml vegetable stock
2 tbsp plain flour
salt, to taste
Place a large saucepan over medium heat & add 2 tbsp oil.
Cook the onion until soft & translucent then add the garlic. Cook for another minute.
Stir in the spices & cook for 1 minute before adding the flour. Keep stirring so that the onions don't stick to the bottom of the pan. Cook for another 2 minutes.
Gradually stir in the stock a bit at a time until it is all gone & you have a smooth sauce. Season with a little salt.
Allow to simmer for 15 minutes & check the seasoning.
Remove from the heat & leave for 5 minutes.
Using a stick blender in the pan or a jug blender blitz the sauce until smooth.
Transfer the sauce to a jar with a tight fitting lid & once cooled keep in the fridge for up to 2 days or place in freezable container or bag & freeze for up to 2 months.