Chip Shop Curry

Name: Chip Shop Curry
Total time: 1200 s
Yield: 1 serving
Cuisine: American
Ingredients: 1 tbsp oil; 1/2 onion, diced; 1 garlic clove, finally chopped; 1 tsp curry powder; 200 ml Vegetable stock; 1 tbsp Plain flour; 1 apple, diced; pinch black pepper, for taste

Ant @cook_3963452

Great curry for freezing. Microwave for 3-4 min when needed.

Ant @cook_3963452

Great curry for freezing. Microwave for 3-4 min when needed.

Saved

Ingredients

20 mins

1 serving

1 tbspoil
1/2onion, diced
1garlic clove, finally chopped
1 tspcurry powder
200 mlVegetable stock
1 tbspPlain flour
1apple, diced
pinchblack pepper, for taste

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Steps

20 mins

1

Heat the oil in a deep frying pan, and add the onion, apple and garlic. Cook over a low heat for 5-10 minutes, until everything is very soft.
2

Add the curry powder and flour, and mix well. Then pour over 150ml of the stock and add plenty of black pepper. Bring to a gentle simmer, and cook for around 10 minutes, stirring every couple of minutes, until the mixture is thick and the vegetables have cooked right down.Your sauce will probably be quite chunky, so if you'd prefer a smoother sauce, just give it a quick blitz with an immersion blender. This will thicken it up a bit too.
3

If the curry is too thick at the end of blitzing add the other 50ml of stock