suespain
Loves living in the sun
From the 100 Comfort Foods book
CURRY SAUCE
1 onion, chopped
2 garlic cloves, crushed – didn’t have so used dried (a large sprinkle)
1tsp finely grated ginger – didn’t have so used dried (a large sprinkle)
1 tbsp hot or medium curry powder (used Sherwood’s mild)
14oz can chopped tomatoes
2fl oz stock made with Vecon (I used 1 vegetable Oxo cube)
2 tbsp artificial sweetener
2oz low fat natural yoghurt
Spray large non-stick pan with frylight and place over medium heat. Add onion, garlic and ginger and stir fry for 1-2 mins before adding curry powder. Stir and cook for 1-2 mins then add the tomatoes and stock. Stir in sweetener, bring to the boil then reduce heat and simmer gently for 12-15 mins until the sauce has thickened. Transfer to a food processor and blend until smooth (I used a hand blender). Return to pan, reheat gently then remove from the heat, stir in the yoghurt.
CURRY SAUCE
1 onion, chopped
2 garlic cloves, crushed – didn’t have so used dried (a large sprinkle)
1tsp finely grated ginger – didn’t have so used dried (a large sprinkle)
1 tbsp hot or medium curry powder (used Sherwood’s mild)
14oz can chopped tomatoes
2fl oz stock made with Vecon (I used 1 vegetable Oxo cube)
2 tbsp artificial sweetener
2oz low fat natural yoghurt
Spray large non-stick pan with frylight and place over medium heat. Add onion, garlic and ginger and stir fry for 1-2 mins before adding curry powder. Stir and cook for 1-2 mins then add the tomatoes and stock. Stir in sweetener, bring to the boil then reduce heat and simmer gently for 12-15 mins until the sauce has thickened. Transfer to a food processor and blend until smooth (I used a hand blender). Return to pan, reheat gently then remove from the heat, stir in the yoghurt.