Curry Chilli Sauce
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- some olive oil
- 1 small onion (s), finely diced
- 3 tablespoon tomato paste
- 2 teaspoons honey
- 1 tablespoon balsamic vinegar, white
- 2 teaspoons curry powder
- some paprika powder, smoked (pimento)
- some chilli pepper (s), dried red, (small pieces)
- 0.25 liter ¼ beef broth, clear or similar
Print Recipe
Pin Recipe Instructions
- Fry the onions in the olive oil, but brown them only slightly, then add the tomato paste and honey and let them brown a little.
- Then let the curry and some of the smoked paprika powder roast lightly while stirring constantly, add the balsamic vinegar as soon as it has evaporated, deglaze with a little broth and if you like it spicy, you can also add a piece of the dried chilli here.
- Always add a little broth, reduce and stir so that it doesn`t burn, keep adding a little broth.
- Then let the whole thing simmer gently, puree with the hand blender and pass through a sieve back into the pot, which has the advantage that there are no more pieces of onion in the sauce and it becomes creamy as a result.
- This does not make a large amount, but is sufficient for 2 servings if someone should increase the amount, be careful with curry and chilli paprika powder, as it is better to decide according to personal taste buds.
- Can also be changed according to your own preferences.
- Sausage goes well with this, of course, but also pasta, there are no limits to the imagination.
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