Healthy Chip shop Curry | Vegan + GF

Unless you have British blood running through your veins or was raised in the UK, you most likely won’t have a clue what Chip Shop curry is. To shed some light on this topic, it’s a type of curry you will find it in every fish and chip shop in the country. Moreover, there’s practically one on every corner- now that’s a lot of curry sauce!

In all honesty, there’s nothing authentic or decedent about this curry sauce. To put it in perspective, it’s the kind of thing one would eat when stumbling home from the pub, drunk, at 3 am. Or as a takeaway on a friday night in front of the telly. Nonetheless, it’s something I grew up eating but unfortunately, it’s not vegan friendly and usually has some sort of animal fat mixing around in there. Moreover, it’s usually served with a piece of dead fish.

Therefore, I decided to curate my own chip shop curry sauce that is not only cruelty free but healthy too! I concocted a whole dish to go with this delicious sauce which is extremely easy and much better than anything one would get from a fish and chip shop.


Cook Time: 40 Min 

Serves 2


Ingredients

● 1 red onion

● 1 cup red lentils (washed)

● 200g mushrooms

● 400g Baby white potatoes

● 50g frozen corn

● 1 tbsp paprika

● 1 tsp avocado oil

● Salt to taste

Sauce

● 1tbsp Buckwheat flour

● 1 Tbsp Chia Seed

● 1 tbsp coconut oil

●  1 small white onion (finely diced)

●  1 apple (peeled and finely diced)

● 150ml veg stock

● 1tsp garlic granules

● 1/2 tsp curry powder

● Ground black pepper to taste

 

Recipe

1. Start by preheating the oven to 200 degrees. Half the potatoes with a sharp knife and adding to a mixing bowl with 1tsp of avocado oil, paprika and salt. Mix well then place on a baking tray and place in the oven for approx. 40 mins.

2. Add the lentils and one and a half cups of water to a pot and bring to the boil on the stove. Cover with lid and turn the heat to low and leave to simmer for 20 mins.

3. Meanwhile, make up the sauce. Heat the oil in a deep frying pan. Then, add the onion and leave to cook for two mins before throwing in the apple and garlic. Leave this to cook for 10-15 minuets or until the onion is golden brown and the apple is soft. Add in the curry powder and flour, mixing well, before pouring in the veg stock and black pepper.

4. Bring the sauce to a gentle simmer, and cook for another ten minuets, remembering to stir every few minuets so the mixture thickens. The sauce will have a chunky consistency. Pour into a blender and pulse the sauce for a smoother texture- this will also thicken up the sauce but leave some chunky parts.

5. Your lentils should now have minimal water in the pot. Turn the heat up to medium before adding in the onions and mushrooms and cook until golden brown. Remember to stir every now and then. Add in the corn and leave to cook until everything is soft.

6. Pour the sauce into the lentil pot and stir for approximately two minuets until everything is combined and the temperature is very hot. Make sure the sauce doesn’t boil- you may need to turn the heat down to low.

7. Take the potatoes out of the oven and serve with your homemade Chip shop curry.

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