Chip Shop Curry Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 4
This recipe is gluten free, dairy free, vegetarian, paleo, Whole30, Slimming World and Weight Watchers friendly

Extra Easy - syn free per serving
Green - syn free per serving
Original - syn free per serving
WW smart points - 0
Gluten Free - use tamari or coconut aminos
  • 1 large onion, chopped
  • 1 leek, finely chopped
  • 250g/9oz diced butternut squash
  • 3 cloves of garlic crushed
  • tsp of fresh ginger
  • 1-2 tbs of curry powder (depending on how spicy you like it)
  • 1 tablespoon of soy sauce (or tamari or coconut aminos)
  • 3.5 cups (840ml) of chicken or vegetable stock
  • salt and black pepper
  • spray oil
  1. Spray a frying pan over a medium high heat with spray oil
  2. Add the onion and leeks and fry till softened.
  3. Add the garlic, ginger, butternut squash, curry powder and soy sauce and stir to coat.
  4. Pour in the stock
  5. Bring to a boil, reduce heat and simmer for 30min.
  6. Add to a blender and blend till smooth.
  7. Add back to the saucepan on a medium heat, season with salt and black pepper to taste and allow to reduce down and thicken.
  8. If it reduces down too much you can just add a little more stock.
  9. Serve over syn free chips or whatever else takes your fancy
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Nutrition Information
Serving size: 1 Calories: 77.9 Fat: 0.4g Saturated fat: 0.1g Carbohydrates: 17.2g Sugar: 2.5g Sodium: 1,232.7 mg Fibre: 3g Protein: 3g Cholesterol: 5mg
Recipe by Slimming Eats at