Curry sauce for currywurst

Ingredients for 1 servings:

• 1,000 ml tomato(s), strained
• 1 clove(s) garlic
• 1 m.-sized onion(s)
• 1 tbsp oil, neutral
• 3 tbsp honey
• 4 tbsp balsamic vinegar
• 1 tbsp tomato ketchup
• 1 tbsp ketchup (curry)
• 4 tbsp, heaped curry powder
• 2 tbsp, heaped paprika powder, sweet
• 2 tbsp, heaped paprika powder, hot
• 1 pinch of coriander
• 1 pinch(s) cumin
• 1 pinch(s) of turmeric
• 1 tsp salt
• 2 pinches of pepper
• 1 tsp, leveled cayenne pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 35 minutes

Dice the onion. Finely chop the garlic clove or add it later. Heat the oil in a saucepan or pot. When the oil is hot, add the onions and cook, stirring occasionally, until they begin to brown around the edges. Reduce the heat by half and add the tomatoes and garlic. When everything is simmering gently after 2-3 minutes, add all the other ingredients and stir in. Be careful not to let the spices clump. If you prefer a milder sauce, omit the cayenne pepper. Simmer the sauce gently for about 20-30 minutes, stirring occasionally. This will dissipate the strong vinegar smell and allow the fruity balsamic flavor to come through. Taste and adjust the seasoning if necessary.