Curry sauce

Ingredients

• 30 gbutter
• 70 gred onion
• 500 gpassata
• 400 gchopped tomatoes
• 25 gxylitol
• 45–60 ml (3–4 tbsp)curry powder
• 15 ml (1 tbsp)cider vinegar
• 5 ml (1 tsp)vegetable stock powder

Instructions

1. 1

   Melt the butter

   Put 30 g of butter in a frying pan and let it melt.

2. 2

   Soften the onion

   Peel and dice the onion, then cook it gently in the pan.

3. 3

   Add the tomatoes

   Add the passata and chopped tomatoes, then stir well.

4. 4

   Add the seasoning

   Stir in the curry powder, cider vinegar, xylitol and vegetable stock powder. Simmer for 10 minutes, stirring from time to time.

5. 5

   Serve the sauce

   After cooking, spoon the sauce over browned sausage slices and sprinkle with extra curry powder if you like.

What is curry sauce?

Curry sauce is a familiar German accompaniment to currywurst: browned sausage slices served with a tomato-based, curry-seasoned sauce. This version keeps the preparation simple, using passata and chopped tomatoes as its base.

Butter-softened onion gives the sauce a savoury start, while vinegar and curry powder bring tang and spice. Xylitol sweetens it without using sugar.

Nutrition and macros by portion

The nutrition label shows one serving as written: 186 calories, 0g protein, 0g carbs, 0g fat.

The tomatoes provide most of the carbohydrates, while butter contributes most of the fat; the sauce itself contains little protein. Serve it with a side of vegetables or salad to round out the meal.

Why use two kinds of tomato?

Passata: this smooth tomato purée forms the body of the sauce and helps it come together quickly.

Chopped tomatoes: these add pieces of tomato, giving the finished sauce a less uniform texture.

Build flavour in the pan

Butter and onion: melt the butter first, then cook the diced onion gently until softened. Avoid letting it brown heavily, which can give the sauce a stronger toasted flavour.

Seasoning: stir the curry powder, cider vinegar, xylitol and stock powder into the tomatoes so they are distributed throughout the sauce.

Watch the simmer

Keep the sauce at a gentle simmer for the specified 10 minutes, stirring occasionally so it does not catch on the bottom of the pan. It should look blended, with the chopped tomato pieces still visible.

If it bubbles vigorously, lower the heat. A steady, gentle simmer is enough to bring the ingredients together.

Adjust the curry flavour

The recipe gives a range of 3–4 tablespoons of curry powder. Start at the lower end if you prefer a milder sauce, and use the full amount for a more pronounced curry flavour.

The vinegar adds acidity, while the xylitol provides sweetness. Taste the sauce near the end and adjust only if needed.

Serving ideas

Serve the sauce over browned sausage slices, as directed, with an optional dusting of curry powder. It also works as a dip or topping for chips.

For a more balanced plate, serve a moderate amount of sauce and sausage with a portion of vegetables or salad.

Recipe notes & tips

• Dice the onion finely so it softens quickly.
• Stir the onion while it cooks to help it soften evenly.
• Measure the curry powder before adding it so you can choose between 3 and 4 tablespoons.
• Stir occasionally during the 10-minute simmer to keep the sauce from catching.
• Sprinkle extra curry powder over the finished dish only if you want a stronger curry aroma.

Variations

• Milder curry: Use 3 tablespoons of curry powder for a gentler flavour.
• More curry flavour: Use the full 4 tablespoons for a more pronounced spice profile.
• Smooth sauce: Blend the finished sauce if you prefer it without tomato pieces.
• Extra tang: Add a little more cider vinegar to taste.
• Chunkier texture: Keep the sauce unblended and let the chopped tomatoes show.

Common mistakes to avoid

• Browning the onion too much: Cook it gently so it softens without becoming heavily toasted.
• Adding all the curry powder without checking: Use 3 tablespoons for a milder result, or up to 4 for a stronger one.
• Boiling hard: Lower the heat to maintain a gentle simmer.
• Leaving the sauce unstirred: Stir occasionally during the 10-minute cooking time to prevent sticking.
• Expecting a completely smooth sauce: The chopped tomatoes leave pieces unless you blend the finished sauce.

How to store

Cool the sauce and refrigerate it in a covered container for up to 3 days. Reheat gently in a saucepan, stirring until hot throughout.

Frequently asked questions