Chip Shop Curry Sauce Recipe Vegan Made Easy and Delicious

If you’ve ever wandered into a traditional British chip shop, you know the magic of their iconic curry sauce—a rich, mildly spiced, and comforting condiment that perfectly complements crispy chips (fries).

But what if you’re vegan or simply want to enjoy that nostalgic flavor without any animal products? Fear not!

This chip shop curry sauce recipe vegan brings all the authentic taste with entirely plant-based ingredients. It’s creamy, flavorful, and incredibly easy to whip up at home.

Whether you’re serving it over chips, drizzling on veggies, or using as a dipping sauce, this recipe will elevate your meals with a deliciously tangy and mildly spicy kick.

In this post, I’ll guide you through why this recipe stands out, the simple ingredients you’ll need, the necessary equipment, and step-by-step instructions. Plus, I’ll share handy tips, nutritional info, and serving ideas to get the most out of your vegan curry sauce experience!

Why You’ll Love This Recipe

This vegan chip shop curry sauce nails the classic taste you crave without any dairy or meat. It’s made with everyday pantry staples, meaning no special trips to the store are necessary.

The sauce is smooth and velvety, with just the right balance of warmth from spices and a subtle sweetness that evokes the comforting charm of traditional chip shop curry sauce.

It’s also incredibly versatile—perfect not only for chips but also as a flavorful addition to sandwiches, roasted veggies, or even vegan sausages. Plus, it stores well in the fridge, so you can prepare it in advance and enjoy it throughout the week.

If you love recipes like this, you might also enjoy my Thelma Sanders Squash Recipe or the Pickled Cherry Pepper Recipe for more plant-based delights.

Ingredients

• 2 tablespoons vegetable oil (such as sunflower or canola)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon mild curry powder (adjust to taste)
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 tablespoon tomato paste
• 1 tablespoon plain flour (use gluten-free if preferred)
• 1 teaspoon sugar (brown or white)
• 500 ml vegetable stock
• 2 teaspoons apple cider vinegar
• 1 tablespoon soy sauce or tamari for gluten-free
• Salt and black pepper, to taste
• Optional: a pinch of chili powder or cayenne for heat

Equipment

• Medium saucepan
• Wooden spoon or silicone spatula
• Measuring spoons and cups
• Knife and chopping board
• Whisk
• Blender or immersion blender (optional for extra smooth sauce)

Instructions

1. Heat the oil in your saucepan over medium heat. Once hot, add the finely chopped onion and sauté for 5-7 minutes until soft and translucent.
2. Add the garlic and cook for another minute, stirring frequently to avoid burning.
3. Stir in the curry powder, turmeric, and cumin. Cook the spices with the onion and garlic for 1-2 minutes to release their aromas, stirring constantly.
4. Add the tomato paste and mix well, cooking for 1 minute to deepen the flavor.
5. Sprinkle the flour over the mixture and stir thoroughly to create a roux. Cook for 2 minutes, stirring constantly to remove the raw flour taste.
6. Gradually pour in the vegetable stock while whisking to prevent lumps forming. Bring the sauce to a simmer.
7. Add the sugar, apple cider vinegar, and soy sauce. Stir well and let the sauce simmer gently for 10-15 minutes, stirring occasionally until it thickens to your desired consistency.
8. Taste and season with salt, black pepper, and optional chili powder if you like a bit of heat.
9. For an extra smooth sauce, carefully transfer to a blender or use an immersion blender to puree. This step is optional but recommended for that classic chip shop texture.
10. Cool slightly before serving, or store in an airtight container in the fridge for up to 5 days.

Tips & Variations

“Use a mild curry powder for the authentic chip shop flavor; too hot and it won’t taste quite right!”

For a creamier texture, you can add a splash of coconut milk towards the end of cooking. It won’t overpower the sauce but will add a lovely richness.

If you prefer a thicker sauce, increase the flour slightly or reduce the stock by simmering longer. Alternatively, for a thinner sauce, add a bit more stock or water.

Feel free to experiment with adding a teaspoon of mango chutney or a pinch of garam masala for an extra depth of flavor. And if you want to make it gluten-free, simply substitute the plain flour with your favorite gluten-free flour blend.

Nutrition Facts

Serving Suggestions

This vegan chip shop curry sauce is incredibly versatile. Serve it hot, generously poured over a heap of crispy chips for a classic British comfort food experience.

It also pairs wonderfully with vegan sausages or burger patties, adding a deliciously tangy and spicy layer.

Try it as a dip for roasted vegetables or as a sauce over steamed potatoes. You can even spread it inside a sandwich with some fresh lettuce and cucumber for a flavorful twist.

For more inspiring recipes that complement your vegan dishes, check out my Pesto Recipe Marcella Hazan and the hearty Phase 2 Fast Metabolism Diet Recipes for wholesome meal ideas.

Conclusion

This chip shop curry sauce recipe vegan is a must-try for anyone craving that nostalgic British chip shop flavor without compromising their plant-based lifestyle. By using simple, accessible ingredients, you can create a rich, flavorful sauce that’s just as comforting and delicious as the original.

Whether you’re serving it with chips, roasted veggies, or your favorite vegan mains, this sauce will quickly become a staple in your kitchen. Plus, it stores well and can be made ahead, perfect for busy weeknights or casual gatherings.

I hope you enjoy making and sharing this sauce as much as I do! For more delicious recipes, be sure to explore my blog including the Bariatric Meatloaf Recipe for non-vegan friends and family.

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