Currywurst is one of those typical German dishes and it is seen as a local speciality particularly in the Ruhr area and in berlin but also in hamburg. We will probably never know for sure, where the recipe for currywurst originally comes from. But it is told that Herta Heuwer made the first currywurst sauce from tomato purée, water, paprika and other spices in 1949 in Berlin Charlottenburg.


  1. 5 vegan brats (recipe here)
  2. 1 can canned tomatoes
  3. 2 tbsp tomato purée
  4. 1 onion
  5. 1 garlic clove
  6. 1 chili pepper
  7. 1 tbsp curry powder + more to dust
  8. 1 tbsp paprika powder
  9. 1 tbsp vegan worcester sauce
  10. 1 tbsp agave syrup
  11. 1/2 tsp coriander powder
  12. 1/2 tsp cumin powder
  13. salt and pepper
  14. sunflower oil


  • Finely dice onion, garlic and chili pepper. Sauté in a saucepan with a good splash of sunflower oil on medium high heat. Add tomato purée and let it roast.
  • Add canned tomatoes as well as spices and let it reduce for at least 10 minutes without a lid on. But the sauce only gets better if you let it simmer longer. Meanwhile you can prepare your side-dishes like fries. Take the sauce from the heat, blend it as much as you please, eventually thin it down to the desired texture and season to taste.