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.