Two different types of curry sauce. One the classic version and one a little more fruity. Just as you like it.
Curry sauce
This sauce is a great treat for the palate. Versatile in preparation and versatile in taste. It goes perfectly with various vegetables, but also as a dip for nuggets or tofu schnitzel. As a special highlight, try falafel with vegetable rice. It simply tastes great.
Curry sauce
One classic and one fruity curry sauce. According to taste and use.
Ingredients
- 250 ml water
- 1 shallot or small onion
- 1 tsp curry powder
- 1 pinch of turmeric powder
- 1 pinch of ginger powder
- 3-4 tsp spelt flour type 630 to thicken the sauce
- 0,5 tsp salt
For the fruity variant
- 1 tbsp finely sliced ripe mango
- 1-2 Dates, finely sliced Deglet Noir or Medjool dates
- 4 tsp date flour as an alternative to dates
- 0,5 tsp vegetable powder
Instructions
- Peel and finely chop the shallot. Place in a pan with the water. Allow to simmer for approx. 5 minutes.
- Then stir in the curry powder.
- Mix the flour with a little cold water in a separate cup so that no lumps form.
- Then stir into the hot liquid with a whisk and bring to the boil. Keep stirring and season to taste with the remaining spices.
For the fruity variant
- Peel and chop the mango. Also chop the dates into small pieces. Alternatively, add date flour to the liquid.
- Simmer everything with the onions and vegetable powder for approx. 5 – 10 minutes. Then add the spices and thicken the sauce with flour.
Tip
As an additional refinement for the fruity version, add a few raisins to the sauce. Either eat the sauce with the fruity ingredient or sieve the sauce.
Interesting to know
Curry powder always consists of a mixture of different ingredients. Depending on the manufacturer, the powder can vary in taste, so that the curry sauce always tastes different.
