Chips and Curry Sauce
Our Chips and Curry Sauce comes loaded with all the best bits from everyone's chip shop favourite. Bound to be an instant hit, you’ve not lived until you’ve tried a drizzle of our chippy-style sauce with a melty topping of grated cheese – it tastes too good to be slimming friendly!
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NutritionPer Serving
- Calories260
- Carbs53g
- Protein6.1g
- Fat1.1g
- Saturates0.1g
- Sugars5.8g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
If Chips and Curry Sauce is your go-to chip shop order, this one’s for you! Our version of the chippy-inspired classic comes loaded with all the flavours you’re craving, for only 260 calories per portion.
Much better for your budget than ordering the real deal, our chippy-style recipe uses a simple combination of basic ingredients. By blending together veggies, stock, curry powder and garlic, our homemade sauce comes jam-packed with chippy deliciousness for far fewer calories.
After we’ve drizzled over the moreish chippy-style sauce, we love to add an indulgent layer of grated cheese. Trust us, it really works! Just be sure to account for the additional calories, if you’re counting.
Our chips are baked in the oven, so we can make them crispy on the outside and fluffy in the middle using just a spritz of low-calorie cooking spray.
For even crispier results in quicker time, why not rustle up your chips in the air fryer? (Psst! If you don’t have an air fryer at home yet and you’re not sure where to start, we’ve got a guide to help you out here.)
What diets is this Chips and Curry Sauce suitable for?
This Chips and Curry Sauce recipe is suitable for vegan and vegetarian diets.
It can be made gluten-free as long as you swap out the following ingredients for gluten-free versions;
- Vegetable stock cube
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Chips and Curry Sauce?
Nope! You don’t need any special ingredients to prepare this recipe – we’ve kept things nice and simple.
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A stick blender makes blending the curry sauce so much easier!
An air fryer would prepare your chips quickly using little or no oil.
How many calories are in this Chips and Curry Sauce?
There are 260 calories per portion in this Chips and Curry Sauce, which means it falls into our Everyday Light category.
To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment!
This Chips and Curry Sauce is perfect if you’re following a calorie-controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Preheat the oven to 180°C.
Step 2
Spray the chips with low-calorie cooking spray and add to a baking sheet and cook in the oven for 40-45 minutes, turning halfway through until the centre of the chips are soft and they’re crisp and golden on the outside.
Step 3
Meanwhile, make the curry sauce. Add the potato, onion and carrot into a saucepan. Crumble the stock cube into the pan and pour over the boiling water.
Step 4
Bring the pan to the boil, reduce the heat and simmer for 25 minutes.
Step 5
When the carrots and potatoes are soft, add the curry powder, garlic granules and sweetener. Blitz with a hand blender or transfer to a food processor until smooth. If the curry is too thick then add a little extra water until it reaches a consistency you are happy with.
Step 6
When the chips are cooked, divide between your serving plates, pour over the curry sauce and serve!
What could I serve with this Chips and Curry Sauce?
This Chips and Curry Sauce is a meal on its own, but it would also work really well served alongside any of the following accompaniments (what a fakeaway spread!):
How do you know when Chips and Curry Sauce is cooked?
The chips should be cooked until they’re crisp and golden on the outside. This will take around 40-45 minutes.
You should cook the curry sauce until the carrots and potatoes are softened enough to blitz with a hand blender. This will take around 25 minutes of simmering. You can always add a little extra water if the sauce is too thick!
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep Chips and Curry Sauce in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Chips and Curry Sauce in the fridge for approximately 3 days or so. Store the chips and curry sauce separately so that they don’t go soggy!
Can I freeze Chips and Curry Sauce?
Yes you can! This recipe can be frozen, but please remember to do the following;
- Store the chips and curry sauce separately so that they don’t go soggy!
- Freeze Chips and Curry Sauce as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat Chips and Curry Sauce?
From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.
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Chips and Curry Sauce
Our Chips and Curry Sauce comes loaded with chippy-style flavours for far fewer calories. Bring on the melty topping of grated cheese!
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Prep Time
15 MINS
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Cook Time
40 MINS
- KCals 260
- Carbs 53G
Instructions
- Preheat the oven to 180°C.
- Spray the chips with low-calorie cooking spray and add to a baking sheet and cook in the oven for 40-45 minutes, turning halfway through until the centre of the chips are soft and they're crisp and golden on the outside.
- Meanwhile, make the curry sauce. Add the potato, onion and carrot into a saucepan. Crumble the stock cube into the pan and pour over the boiling water.
- Bring the pan to the boil, reduce the heat and simmer for 25 minutes.
- When the carrots and potatoes are soft, add the curry powder, garlic granules and sweetener. Blitz with a hand blender or transfer to a food processor until smooth. If the curry is too thick then add a little extra water until it reaches a consistency you are happy with.
- When the chips are cooked, divide between your serving plates, pour over the curry sauce and serve!
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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Recipe notes
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4 comments
See what others have to say
NatalieThursday 31st August 2023
I recommend adding half TSP of Chinese 5 spice for more of a Chinese curry sauce 😋
SharonTuesday 24th October 2023
Hi Natalie, we’re so pleased you’ve tried our Chips and Curry Sauce recipe and thanks for sharing your tip!
Angela BlackMonday 10th October 2022
Woohoo just pre-ordered the new book Enjoy can’t wait 🥰
HollyTuesday 11th October 2022
Hey Angela, thanks so much for your message we are so glad to hear you are excited for our next book!
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