FRUITS & VEGGIES MONDAY #27: My Homemade Healthy "Chip Shop" Curry Sauce!

Does the MSG-filled curry sauce from the chippy put a downer on your dinner? Make you feel guilty and bloated?  But did you know curry sauce is actually made from plants and doesn't have to be a guilty pleasure?  Hooray for fruits and veggies!  My recipe tastes exactly like the curry sauce we know and love, yet nutritious and safe even for infants to eat.  Here we're using lovely apples, onions, garlic, lemon, tomato, spices.  All good.  Plus you can use any type of flour, it's really just to thicken the sauce.

My 2 year-old son LOVES curry, but I'd never give him that poison from the chippy.  Thankfully homemade sauce is very easy and means I can get extra nutrition into him as well as giving him tastes he enjoys.  Win win guys!  I urge you to try it and hope you (and your little 'uns) enjoy it too!  

I also recommend making your own chips from organic potatoes and roasting them in the oven with a little coconut oil or flax oil (I find these oils make the best chips) because 1. you know the quality of potatoes you're eating, and 2. deep-fried chips in cheap processed veg oil are not healthy at all.  Maybe tempting to stop by the chippy on your way home from work, but please try to resist!

Ingredients (I recommend all organic):

2 x apples (sweet ones such as gala)

2 x onions

1 bulb garlic

1 tblsp coconut oil (or other healthy oil)

1/2 fresh lemon (juice)

2 tblsp tomato puree

2 tblsp unbleached flour

2 tblsp curry powder

1 tsp cinnamon

1 tsp black pepper

1 tsp unrefined salt

1 pint water


Peel and finely dice the onions, apples and garlic.  

Melt the oil in a saucepan and add the veggies.  Saute for 5-10 minutes on low heat until softened.

Remove from the heat and add the tomato puree, flour, curry powder, cinnamon, salt, pepper and mix thoroughly.

Squeeze half a fresh lemon and stir in.

Pour in 1 pint of fresh water and return to a moderate heat. Simmer for 5-10 minutes until thickened.

(I use rainwater that I collect and filter, as tap water usually contains a cocktail of chemicals we don't want inside us!)

Leave bitty or make smooth with a stick blender, whichever you prefer!

Now all you need to do is peel some spuds, roast them in the oven, steam some lovely fresh veggies, and cover everything with your homemade curry sauce!  Healthy dinner all round, hooray!

Any curry sauce left over from your dinner can be portioned up into small jars and frozen.  I always keep mustard, pesto and coconut oil jars for this purpose.

Many thanks to @lenasveganliving   for continuing to host this wonderful contest, and thanks also to the   sponsors, judges and supporters!  For details how to join in, see here

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("5 Cs" shared with kind permission of @kiwideb)

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