Currywurst sauce with the Kenwood Gourmet

Ingredients for 6 servings:

• 1 onion(s)
• 1 tbsp olive oil, 15 ml
• 2 tbsp tomato paste, 30 ml
• 1 tsp red curry paste, 7 ml
• 2 tbsp, ground curry powder, mild, e.g. B. Madras curry powder, 30 ml
• 2 tbsp mango chutney, 30 ml
• Salt
• lemon juice
• possibly soy sauce
• 2 kg tomato(s) or 2 cans of pureed tomatoes
• 1 large onion(s)
• 5 allspice berries
• 2 carnations
• 1 tsp salt
• 1 tsp sugar
• 1 bay leaf
• olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 30 minutes

simple, slightly spicy currywurst sauce

For the tomato sauce, dice the onion and sauté with a little olive oil (cooking element with scraper, 160°C, 3 min., interval 1, heat setting AUTO). Add the allspice berries, cloves, salt, sugar, and bay leaf. Wash the tomatoes, quarter them, and trim the stems. Add to the onions and simmer. Attach the splash guard, but leave the filler flap open (cooking element with scraper, 100°C, 60 min., interval 1, heat setting AUTO). Allow to cool slightly and then strain. This yields just over 1 liter of tomato sauce. If it’s too thin, reduce further. For the curry sauce, add 1 tablespoon of olive oil to the bowl. Finely dice the onion, add it, and sauté (cooking element with scraper, 160°C, 3 min., interval 1, heat setting AUTO). Add the tomato paste, curry paste, and curry powder and sauté (cooking stirrer with scraper, 160°C, 1 min., interval 1, heating level AUTO). Add the mango chutney and tomato sauce and simmer for 1 hour (cooking stirrer with scraper, 100°C, 60 min., interval 1, heating level AUTO). Season with salt, lemon juice, and a little soy sauce, if desired. Pour the sauce into small WECK jars (220 ml tulip-shaped) and simmer for 40 minutes at 100°C. It also keeps well in the refrigerator, though I haven’t tested how long. Note: The spiciness can be influenced by the amount of curry paste. Depending on the curry paste, you can add less or significantly more.