Japanese Curry Sauce
Created by ImPat on September 7, 2020
- Servings: 4
- Prep Time: 5m
- Cook Time: 14m
- Recipe #35619
Ingredients
- 1 tablespoon curry powder, they specified KEEN's but we prefer Clive of Indias
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 1 tablespoon ginger, grated
- 2 cloves garlic, finely chopped
- 2 tablespoons plain flour, they used gluten free
- 500 ml chicken stock, they used Massel which is a vegetable based stock
- 1/4 cup soy sauce. or use a gluten free
- 2 teaspoon honey
- 2 teaspoons rice vinegar
How to Make
-
Step 1: Heat the oil in a sauce pan over a medium heat and add onion, ginger and garlic and sauté for 2-3 minutes and then add curry powder, stir until fragrant, then stir in the flour and cook until sandy.
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Step 2: Gradually whisk in the stock until smooth, then add in the soy sauce, honey and simmer, whisking occasionally for about 8-10 minutes and then stir in the vinegar and keep warm.
Nutritional Facts
- Serving Size: 1 (186.5 g)
- Calories 151.2
- Total Fat - 8.8 g
- Saturated Fat - 1.4 g
- Cholesterol - 3.8 mg
- Sodium - 1174.5 mg
- Total Carbohydrate - 13.5 g
- Dietary Fiber - 1.7 g
- Sugars - 3.5 g
- Protein - 5.4 g
- Calcium - 25.9 mg
- Iron - 1.4 mg
- Vitamin C - 2.9 mg
- Thiamin - 0.1 mg