Currywurst Sauce

2 servings; MFP

• 1 tsp olive oil

• 25 g onion small

• Splenda (25 g brown sugar)

• 1/2 clove garlic

• 1 tbsp tomato paste

• 200 g/8 oz chopped tomatoes

• 1/2 tsp cider vinegar

• 1/2 tsp Worcestershire Sauce

• 1 tsp mild curry powder

• 1/2 tsp cayenne pepper (optional)

Peel and finely cube the onion and garlic.

1/2 onion,1/2 clove garlic

In a pan heat up the olive oil and then fry the onions and garlic until the onions become translucent. Now add in the brown sugar and stir until the sugar crystals dissolve and the onions start to caramelize.

1/2 tbsp olive oil,25 g brown sugar

Add in the tomato paste and fry for a minute longer.

1 tbsp tomato paste

Pour in the cider vinegar followed by the tinned tomatoes. Bring to a simmer and boil until it reduces by a ⅓. Season with the Worchester sauce, curry powder, and cayenne pepper.

1/2 tin chopped tomatoes,1/2 tsp cider vinegar,1/2 tsp Worcestershire Sauce,1 tsp mild curry powder,1/2 tsp cayenne pepper

With an immersion stick, you can puree the tomatoes sauce until smooth. Season with salt and pepper to taste.

https://mydinner.co.uk/currywurst-sauce/#recipe