Vegan Curry Sauce Recipe

This easy vegan curry sauce is creamy, sweet and a little bit spicy. Adjust the heat to your taste and serve over chips, crispy fried tofu or jasmine sticky rice.

This creamy sauce is quite mild and taken from my favourite vegan katsu curry recipe.

It’s made with carrots, onions, spices, plain flour, soy sauce, vegetable stock and sultanas. The result is a thick and fruity curry sauce with fabulous flavour.

I love making homemade sauces, they always taste so much better than store-bought. Try my vegan brandy sauce, peppercorn vegan sauce and vegan mayo recipe for starters.

Recipe tips and variations

• Make it hotter: In this recipe, I’ve used 4 tablespoons of mild curry powder and ½ – 1 teaspoon of cayenne pepper. To make a spicy curry sauce, use a medium or hot curry powder or add some red chili flakes.
• Make it milder: This recipe is already quite mild, but you can leave out the cayenne pepper to make it even milder if you like.
• Gluten free: could you make this recipe gluten free by substituting the plain flour for cornflour (pick a brand labelled gluten free). Or alternatively, substitute for your favourite gluten free white flour.

Storing leftovers

Store in the refrigerator for up to 3 days. You can also freeze it, just make sure to defrost fully and heat until it’s piping hot before serving.

EQUIPMENT

• Jug blender or immersion (stick) blender

INGREDIENTS

• 2 tablespoons rapeseed oil or light olive oil
• 2 onions chopped
• 2 large carrots finely chopped or grated
• 3-4 garlic cloves crushed
• 4-inch piece of root ginger peeled and finely chopped
• 2 teaspoons turmeric
• 4 tablespoons mild curry powder
• 1 teaspoon fine sea salt
• ½ teaspoon ground black pepper
• ½ – 1 teaspoon cayenne pepper (or to taste)
• 4 tablespoons plain flour
• 400 ml (1 ½ cups) vegetable stock
• 1 x 400ml can full fat coconut milk
• 2 tablespoons soy sauce
• 100 g (⅔ cups) sultanas

INSTRUCTIONS

• Heat the rapeseed oil in a large saucepan and fry the chopped onion, carrot, garlic and ginger over a medium heat until soft.
• Add the turmeric, curry powder, salt, black pepper and cayenne pepper and cook for a further 1-2 minutes or until the spices become fragrant.
• Add the flour to the pan and stir well to coat the vegetables.
• Gradually add the stock, stirring continuously, then add the coconut milk, soy sauce and sultanas.
• Simmer gently until the sauce has thickened – 10 to 15 minutes.
• Blitz in a jug blender or use an immersion blender to make a smooth sauce.
• If it’s too thick, add a little hot water. If it’s too thin, add a little more flour and whisk well to combine.
• Taste and adjust the salt and cayenne pepper to your preference.

NOTES

1. Store leftovers in the refrigerator for up to 3 days.
2. Serve with brown rice, cauliflower rice, tofu, panko-coated vegetables or chips.

NUTRITION

• Calories: 238kcal
• Carbohydrates: 24g
• Protein: 3g
• Fat: 16g
• Saturated Fat: 11g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 3g
• Trans Fat: 1g
• Sodium: 773mg
• Potassium: 413mg
• Fiber: 4g
• Sugar: 12g
• Vitamin A: 2791IU
• Vitamin C: 6mg
• Calcium: 47mg
• Iron: 3mg

This delicious plant based curry sauce is from my katsu curry – one of my favourite cooked dishes! It’s delicious with baked tofu and rice, or enjoy a bowl of chips.