Serves 3-4
This is a punchy curry sauce that can be used to drizzle over baked tofu or roasted veg. It could alternatively be used as a dip or as a base to add coconut milk to for a curry. It’s a great way to add extra portions of veg to your meal as it is all blended so they become hidden.
Ingredients
1 tsp oil
1 brown onion or 2-3 leeks, finely chopped
3 garlic cloves, finely chopped
3cm ginger, finely chopped
2 chillis, finely chopped
1 red pepper, cut into small pieces
1 large tomato, cut into small pieces
1 tsp garam masala
1 tsp cumin
1/2 tsp turmeric
few cracks of pepper
1 tbsp wholemeal spelt flour
400ml vegetable stock
1 tbsp tamari
step1
Heat the oil on a medium heat in a large frying pan, add the onions or leeks and cook for 5 minutes with the lid on. low heat
step2
Stir through the garlic and ginger for 3 minutes.
step3
Add the chillis, pepper and tomato for 5-6 minutes or until they start softening.
step4
Coat everything in the pan with the spices and flour.
step5
Pour in the stock and tamari and increase the temperature. Bring to the boil and then reduce to a simmer for 10-15, allowing the sauce to thicken and the vegetables to cook through.
step6
Transfer into a blender and blitz until smooth. Pour back into the pan and heat through, season as required.
Notes
- I used birdseye chillis with the seeds, this was pretty spicy but gives a great kick to the sauce. If you don’t want it too spicy, simply reduce the amount of chilli, it will still taste delicious.
- The vegetables used in this recipe can easily be substituted for personal preference. Carrots would work really well and brighten the sauce, squash could also be used which would result in a thicker and sweeter sauce. Adding some kale also works well, try about 50g.
- Once blended, It’s a nice addition to add some chopped mushrooms when re-heating for a bite throughout the sauce.
- If you want a more textured sauce, skip the blender.
Allergens: wheat, soy, celery (in the stock)
Recipe is adapted from Fearne Cotton’s ‘Katsu Curry’
Comments