Chip Shop Curry Sauce

• Vegan
• Gluten free

• Produce

  • 250 g Butternut squash
  • 3 cloves Garlic
  • 1 tsp Ginger, fresh
  • 1 Leek
  • 1 Onion, large

• Canned Goods

  • 3 1/2 cups Chicken or vegetable stock

• Condiments

  • 1 tbsp Soy sauce

• Baking & Spices

  • 1 tbsp Curry powder
  • 1 Salt and black pepper

• Oils & Vinegars

  • 1 Spray oil

Found on slimmingeats.com

Description

Ingredients

• 1 large onion, chopped
• 1 leek, finely chopped
• 250g/9oz diced butternut squash
• 3 cloves of garlic crushed
• tsp of fresh ginger
• 1 tbs of curry powder
• 1 tablespoon of soy sauce (or tamari or coconut aminos)
• 3.5 cups (840ml) of chicken or vegetable stock
• salt and black pepper
• spray oil

Directions

• Spray a frying pan over a medium high heat with spray oil
• Add the onion and leeks and fry till softened.
• Add the garlic, ginger, butternut squash, curry powder and soy sauce and stir to coat.
• Pour in the stock
• Bring to a boil, reduce heat and simmer for 30min.
• Add to a blender and blend till smooth.
• Add back to the saucepan on a medium heat, season with salt and black pepper to taste and allow to reduce down and thicken.
• If it reduces down too much you can just add a little more stock.
• Serve over syn free chips or whatever else takes your fancy

Nutrition