Chinese Style Curry Sauce

This is something I like to make when I want a takeaway, but don’t want to majorly over do it in terms of calories and fat content. You can choose to eat mock meats with this, or stick to vegetables if mock meats aren’t your thing

I never really used to be much into mock meat. I stopped eating meat when I was 12 years old, and would worry that I might given meat accidentally. As an adult I still wasn’t all that fussed about mock meat, and disliked anything that felt too “real”, again part of me worried it was actually meat. But lately all these incredible mock meats have been coming out, and I’m being less of a wimp with them. I think it just took me so many years to trust it wasn’t really meat. I suppose I’m a bit of a paranoid person when it comes to food. Anyway, enough rambling, onto the recipe!

Yield; Four servings (approx 55kcal per serving) Cook time; 15-20 minutes

You’ll need;

  1. One teaspoon of oil
  2. One small brown onion, minced
  3. Two cloves of garlic, minced
  4. One pint of hot vegetable stock
  5. One heaped tablespoon of curry powder
  6. One heaped tablespoon of Chinese five spice
  7. Half a teaspoon of both ginger and turmeric
  8. Two tablespoons of cornflour mixed with two tablespoons of water

Method;

  • Add the oil into a small saucepan over a medium heat. Add in the onion and garlic and give them ten minutes to cook, stirring occasionally
  • Next add in the stock, curry powder and spices, give it a good mix to combine and increase the heat to a simmer
  • Once simmering, add the cornflour slurry and stir well to combine. Give it about three minutes to thicken the sauce. Taste the sauce to check for seasoning and add salt, pepper or spices if you feel it needs it
  • Then serve with mock meats, vegetables and rice. I used the no chick strips from Iceland, along with a sliced red pepper and peas

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