For the curry sauce, wash carrots and cut into slices. Peel the celery and cut into cubes. Peel and dice the onion as well. Fry the vegetables in the butter, add the brown sugar and let it caramelize.
Add the curry and then deglaze with the wine and soup. Add the spices and simmer for about 15 minutes. Strain the sauce and reduce to the desired consistency. Season to taste with orange juice, salt and pepper.
Preparation Tip:
The curry sauce goes very well with chicken and turkey.
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