Amy’s Hidden Veggie Sauce Recipe!

This is a sauce I like to make when I really fancy a curry but don’t want the guilt that goes along with a take away! This can be served on top of chicken fish or quorn, as a dipping sauce for naan bread or chips or with some extra stock added it makes a yummy curry soup! Best of all, my kids love it!

 

Ingredients
 1 Onion
 1 Carrot
 1 Sweet Potato
 ¼ of a head of Cauliflower
 ½ a cup of Red lentils or chickpeas
 2 dessert spoons of Korma paste
 1 tsp Garlic Puree
 1 tbsp Sunflower oil
 1 can of Coconut Milk (the low fat version tastes just as nice!)
 500 ml Stock made from boiled water and a stock cube. (I prefer chicken stock but vegetable is fine too if you"d rather keep it vegetarian!)

Directions
1

Heat a pan to a medium heat and add the onions along with the sunflower oil. allow the onions to brown a little as this will add flavour!

2

Add the Korma paste and garlic puree and cook off for a further 3 mins.
Add all your veggies: Onion, Carrot, Sweet potato & cauliflower as well as your lentils and/or chickpeas and cover in stock.

3

Boil for 30 mins till all the vegetables are well cooked and the lentils are cooked through if using.

4

Add your can of coconut milk and return to the boil.

5

Use a hand blender to blend to a smooth creamy consistency

6

Voila! A delicious curry sauce!

*If you wish to serve this as a stand alone vegetarian curry served with rice then blitz the sauce with the hand blender for a few seconds to thicken the sauce a little but leave most of the vegetables whole to enjoy served with rice!*

Ingredients

Ingredients
 1 Onion
 1 Carrot
 1 Sweet Potato
 ¼ of a head of Cauliflower
 ½ a cup of Red lentils or chickpeas
 2 dessert spoons of Korma paste
 1 tsp Garlic Puree
 1 tbsp Sunflower oil
 1 can of Coconut Milk (the low fat version tastes just as nice!)
 500 ml Stock made from boiled water and a stock cube. (I prefer chicken stock but vegetable is fine too if you"d rather keep it vegetarian!)

Directions

Directions
1

Heat a pan to a medium heat and add the onions along with the sunflower oil. allow the onions to brown a little as this will add flavour!

2

Add the Korma paste and garlic puree and cook off for a further 3 mins.
Add all your veggies: Onion, Carrot, Sweet potato & cauliflower as well as your lentils and/or chickpeas and cover in stock.

3

Boil for 30 mins till all the vegetables are well cooked and the lentils are cooked through if using.

4

Add your can of coconut milk and return to the boil.

5

Use a hand blender to blend to a smooth creamy consistency

6

Voila! A delicious curry sauce!

*If you wish to serve this as a stand alone vegetarian curry served with rice then blitz the sauce with the hand blender for a few seconds to thicken the sauce a little but leave most of the vegetables whole to enjoy served with rice!*

Amy’s Hidden Veggie Curry Sauce

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