Curry sauce for currywurst

Ingredients for 4 servings:

• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 1 m.-large bell pepper(s), red
• 3 half peaches, from the can, approx. 120 g
• 1 tbsp, heaped tomato paste
• 100 ml broth
• 100 ml cola
• 100 ml ketchup
• 50 ml peach juice, from the can
• 1 tsp, heaped Madras curry powder
• 1 tsp, heaped paprika powder, sweet
• 1 tsp, heaped paprika powder, hot
• 2 tbsp oil
• Salt
• curry powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

fruity, sweet and spicy

Dice the onions and finely chop the garlic clove. Peel the bell peppers with a vegetable peeler and dice them. Dice the peaches. Measure and prepare all liquids and spices. Pour a little cooking fat into a saucepan, heat it, and sauté the onions until translucent. Add the garlic and bell peppers and sauté for about 2 minutes. Add the tomato paste and fry briefly. Add the curry powder and paprika and fry briefly. Deglaze with cola, stock, and peach juice, add the peaches, and stir well. Simmer the sauce uncovered for about 10 minutes until it has reduced by about half, stirring occasionally. Remove the pan from the heat and blend thoroughly with a hand blender until smooth. Add the ketchup, bring the sauce to a boil, and season with salt. Tip: Fry a good veal sausage in a pan or on the grill, cut it into 1 cm thick slices, pour the curry sauce over it, and sprinkle with a little curry powder. Serve with a bread roll or fries. If the sauce is too sweet for you, you can replace the cola with broth. If you like it spicier, replace the sweet paprika with hot paprika. If that’s not enough for you, you can add some chopped chili pepper along with the paprika.