Slimming curry sauce

A slightly lighter version of what I normally make, ideal with chips!

  • 1 onion
  • 2 garlic cloves
  • 1 tsp finely grated ginger
  • 1 tbsp hot or medium curry powder
  • 400g can chopped tomatoes
  • 60ml vegetable stock
  • 2 tbsp artificial sweetener
  • 60g fat-free natural yogurt (optional)
  • 1 tbsp freshly chopped coriander
  • 1 tbsp freshly chopped mint

 

method

  1. Chop the onions and crush the garlic. Spray a large non-stick frying pan with low calorie cooking spray and place over a medium heat. Add the onion, garlic and ginger and stir-fry for 1-2 minutes before adding the curry powder.
  2. Stir for a further 1-2 minutes and then add the tomatoes and stock. Stir in the sweetener, bring to the boil and then reduce the heat and simmer gently for 12-15 minutes until the sauce has thickened.
  3. Transfer to a food processor and blend until smooth. Return to the frying pan, reheat gently then remove from the heat, stir in the yogurt (optional), coriander and mint.
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