Curry sauce from the slow cooker

Ingredients for 8 servings:

• 1 tbsp ghee
• 1 m.-sized onion(s)
• 1 tbsp cane sugar
• 1 tbsp Garam Masala, hot or mild, as desired
• 75 g gherkins
• 500 g tomatoes, pureed
• 30 g tomato paste
• 2 tbsp balsamic vinegar, lighter
• 1 tsp harissa paste
• e.g. ketchup

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 4 hours; Total time approx. 4 hours 50 minutes

The recipe is just as suitable for eating at a barbecue as it is for storing in the refrigerator.

Peel the onion and dice it finely, just like the gherkin. Heat the ghee in a saucepan and sauté the onion until translucent. Sprinkle the brown sugar and garam masala over the onion and toast briefly, then transfer the mixture to the slow cooker. Add the gherkins, tomatoes, tomato paste, balsamic vinegar, harissa paste, and ketchup and season to taste. Cook the sauce on HIGH (approx. 95 degrees Celsius) for 4 hours. Blend the sauce with a hand blender until smooth. Pour half of the sauce into a jar, seal, and let cool. This sauce is for the next currywurst meal. Let the rest of the sauce cool slightly and serve fresh with bratwurst. Please use harissa carefully; not everyone likes it spicy—you can always add more seasoning!