4 Serves
85 Mins
Finely dice the onion and mince the garlic using a chefs knife on a cutting board.
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IndianVitamin K
15 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
74 µg / 400 µgCalcium
51 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
60 mg / 420 mgPhosphorus
157 mg / 1,250 mgPotassium
1051 mg / 4,700 mgSodium
377 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
6 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
40 gAlcohol
0 g
Heat the vegetable oil in a saucepan over medium heat and sauté the onion and garlic until softened.
Stir in the curry powder and flour, cooking for 1 minute to toast the spices, then gradually whisk in the hot vegetable stock until smooth.
Simmer the sauce on low heat for 15 minutes, stirring occasionally, until thickened, then season with salt and pepper.
While the sauce simmers, prepare the chips by frying them in hot oil until golden brown and crispy, then drain on paper towels.
Serve the hot chips in a bowl and pour the prepared curry sauce generously over the top.
5
g24
g5
g
Japanese