This curry sauce is easy to make and delicious served with chips. We've used a shop bought curry paste so you don't need to buy lots of different spices, but still get a wonderful spiced flavour.
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Yields:
6 serving(s)
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Cal/Serv:
189
Ingredients
100g
butter
2
onions, finely chopped
1Tbsp.
cornflour
300ml
vegetable stock
2Tbsp.
mild curry paste, we used Patak’s
1tsp.
chilli powder
50ml
single cream
Juice 1/2 lemon
Directions
Step 1Melt butter in a medium pan over medium heat. Add onions and cook until softened, about 20min. Meanwhile mix the cornflour and 2tbsp of the stock in a small bowl. Set aside until needed.
Step 2Stir curry paste and chilli powder into the onion pan. Cook for 2min, until fragrant. Add the vegetable stock and cornflour mixture. Bring to a simmer, mixing, then bubble until thickened, about 2min.
Step 3Add the cream and lemon juice. Remove pan from the heat and using either a stick blender or a high-speed blender, blend until smooth. Check seasoning and serve.
Get Ahead:
Make and cool the sauce. Store in an airtight container in the fridge for up to 1 week. To serve, reheat in a pan over low heat until piping hot.
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