Fat-Free, Vegan Curry Sauce

This fat-free curry sauce recipe was given to me about 20 years ago from my mother-in-law and it’s one I turn to when I don’t want to use coconut milk to thicken the sauce because this recipe uses apple sauce instead which makes it a good alternative for anyone wanting to enjoy the delicious flavours of curry but without the high calorie or high oil content. Also, by sauteing the onions and chopped apple in a little water, until reduced down, it also means this recipe is completely oil-free too. I am, of course, not saying fat should be avoided, on the contrary, we should all be including some healthy fats in our diet each day for brain health and general cell renewal, but often, hidden fat in the form of oil for frying or cream in sauces can be a course of unnecessary calories which can be avoided. I prefer to see the fats I am eating for example in whole foods such as small amounts of nuts, seeds or avocado as they are only needed in small amounts for really great, nutritional benefits.
This curry sauce only uses 6 ingredients and take minutes to prepare, plus can be made in advance to keep in the fridge or freezer for when you need it.
Here’s what you will need;

  • 200mls vegetable stock
  • 1 large Bramley cooking apple
  • 1 large onion
  • 250mls tomato passata
  • 2 cloves garlic
  • 1 tbsp curry powder

Begin by peeling the apple and onion, then chopping both until chunks. Add them to a medium sized pan with an inch of water and cook on a low-medium heat for about 5mins with a lid securely on top until the onions and apple pieces reduce and soften. The apple will become mushy and the onions translucent.

Next, add the remaining ingredients to the pan, simmer over a medium heat for just a few minutes to heat through.

Cauliflower, Butternut & Black Bean Roast with Fat-Free Curry Sauce

Then use a hand/stick blender to blend until smooth.
You can use this straight away or allow to cool and store in the fridge for up to 3 days or freezer for 3 months in a suitable container.

Author Joanne

Ingredients

  • 200 mls vegetable stock
  • 1 large Bramley cooking apple
  • 250 mls tomato passata
  • 1 large brown onion
  • 2 cloves garlic
  • 1 tbsp curry powder

Instructions

  1. Begin by peeling the apple and onion, then chopping both until chunks. Add them to a medium sized pan with an inch of water and cook on a low-medium heat for about 5mins with a lid securely on top until the onions and apple pieces reduce and soften. The apple will become mushy and the onions translucent.
  2. Next, add the remaining ingredients to the pan, simmer over a medium heat for just a few minutes to heat through.
  3. Then use a hand/stick blender to blend until smooth.
  4. You can use this straight away or allow to cool and store in the fridge for up to 3 days or freezer for 3 months in a suitable container.
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