Chips and Curry Sauce
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 2 potatoes ((approx. 220g) peeled and roughly chopped)
- • 1 large carrot (peeled and roughly chopped)
- • 1/2 medium onion (peeled and roughly chopped)
- • 1 vegetable stock cube
- • 600 ml boiling water
- • 1 tbsp curry powder
- • 1 tsp garlic granules
- • 1 tsp white granulated sweetener
- • 4 potatoes ((approx. 850g), peeled and cut into 1cm chips)
- • low-calorie cooking spray
Preparation Steps
Preheat the oven to 180°C.
Spray the chips with low-calorie cooking spray and add to a baking sheet and cook in the oven for 40-45 minutes, turning halfway through until the centre of the chips are soft and they're crisp and golden on the outside.
Meanwhile, make the curry sauce. Add the potato, onion and carrot into a saucepan. Crumble the stock cube into the pan and pour over the boiling water.
Bring the pan to the boil, reduce the heat and simmer for 25 minutes.
When the carrots and potatoes are soft, add the curry powder, garlic granules and sweetener. Blitz with a hand blender or transfer to a food processor until smooth. If the curry is too thick then add a little extra water until it reaches a consistency you are happy with.
When the chips are cooked, divide between your serving plates, pour over the curry sauce and serve!