This homemade chip shop style curry sauce is a healthy ‘fakeaway’ :) version that has fruit and veg in it. I love it with my egg fried rice recipe or organic homemade chips and it keeps really well in the fridge for a couple of days. The potato and apple thicken the sauce so you don’t need flour of any kind unless you want to add cornflour at the end (see instructions).

Makes 2-3 portions depending on how much you would like to eat!

You’ll need:

1 large apple or half a large baking apple (I was gifted some wonderful apples from a student who has a lovely tree in their garden), peeled and chopped roughly.

1/2 an onion finely chopped.

1 clove of garlic finely chopped.

1/2 a potato, chopped roughly, no need to peel.

A little fingernail sized piece of ginger, finely chopped.

1 tsp any curry powder.

1/2 tsp of turmeric.

1/2 tsp salt.

A cup or so of water to lengthen - you can choose this yourself though depending on how thin or thick you want it.

OiI to fry, I used a little Mr Organic rapeseed.

How to:

Fry off the apple, onion, potato, ginger and garlic with the oil, salt and spices and spices on a low heat until they are slightly soft.

Add the water and simmer gently until the potatoes are really soft.

Blitz it with a stick blender, and add more water if necessary. If it is too thin, add a little cornflour pre-mixed with a small amount of water, or some more potato, you might want to grate the potato -then bring back to to a simmer for about 5 mins and blitz again.

Enjoy!