Curry Sauce (Basic)



Oil                                                                            25 ml

Garlic                                                                       1 clove

Flour                                                                        25 g

Cooking apples                                                         50 g

Chutney                                                                   50 g

Desiccated coconut                                                  15 g

Onions                                                                     100

Curry powder                                                           15 g

Tomato puree                                                           15 g

White stock                                                             625 ml

Sultanas                                                                   25 g




  1. Peel and roughly chop the onions and peel and finely chop the garlic and cook them together in the oil without colouring.
  2. Add the flour and curry powder and cook to a sandy texture.  Boil the white stock.
  3. Add the tomato puree, allow the mixture to cool then gradually add the white stock and mix to a smooth texture.
  4. Peel, core and roughly chop the apple and add it to the sauce.
  5. Add the remaining ingredients, adjust the seasoning and simmer for 30 minutes then pass the sauce through a strainer.