2 tbsp butter. Half an onion diced. 2 garlic cloves finely chopped. 1-2 inch ginger finely chopped. 2 tsp curry powder. 1 tsp five spice. 1 tsp chilli powder. 1/4 tsp xantham gum. 2 veg oxo cubes in 500ml boiling water Dash of soy sauce or tamari. Melt the butter in a pan, add garlic, ginger and onions, fry until soft. Mix all dried ingredients including xanthan gum and add to pan. Fry for a few minutes, stirring constantly. Add stock, bring to boil, then simmer for a few minutes. Whizz up in a blender until smooth, return to pan and continue simmering for a few minutes or until the thickness you desire. Add a dash of soy sauce or tamari if required. Makes around 400ml once reduced to the consistency I like.
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