Quick Curry Sauce
A versatile, mild Indian-inspired cream curry sauce built on a simple roux – ideal for rice, veggies, or protein.
- 15 min
- 170 kcal / serving
- easy
- vegetarian
- Protein
- 1.8 g
- Fat
- 15.1 g
- Carbs
- 7 g
Contains: milk, gluten, celery (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
4 servings
- 2 tbsp butter
- 1 pc onion (finely diced)
- 1 1/2 tbsp curry powder
- 1 tbsp wheat flour
- 250 ml vegetable broth
- 100 ml heavy cream (or coconut milk)
- 1 pinch salt
Method
- Melt the butter in a saucepan and sauté the finely diced onion for about 3 minutes until translucent.
- Stir in the curry powder and toast it with the onions for 1 minute to release the aromatic oils.
- Sprinkle the wheat flour over the mixture and stir well with a wooden spoon to create a thick base.
- Gradually pour in the vegetable broth in a thin stream, whisking constantly to ensure no lumps form.
- Pour in the heavy cream (or coconut milk), bring the sauce to a boil, then lower heat and simmer for 5 minutes.
- Season the curry sauce with a pinch of salt and optionally blend with an immersion blender for a completely smooth finish. Makes about 4 servings.
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