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



  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.
Categories: Cooking | Leave a comment

Post navigation

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Create a free website or blog at

%d bloggers like this: