Chips and Curry Sauce
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Prep Time
15 MINS
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Cook Time
40 MINS
- KCals 260
- Carbs 53G
Ingredients
For the curry sauce
- 2 potatoes (approx. 220g) peeled and roughly chopped
- 1 large carrot peeled and roughly chopped
- ½ medium onion peeled and roughly chopped
- 1 vegetable stock cube
- 600 ml boiling water
- 1 tbsp curry powder
- 1 tsp garlic granules
- 1 tsp white granulated sweetener
For the chips
- 4 potatoes (approx. 850g), peeled and cut into 1cm chips
- low-calorie cooking spray
Instructions
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Preheat the oven to 180°C.
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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.
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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.
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Bring the pan to the boil, reduce the heat and simmer for 25 minutes.
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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.
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When the chips are cooked, divide between your serving plates, pour over the curry sauce and serve!