Me too. And, I got fed up with tomato-based curries, so tried this yesterday...
Butternut Squash Curry total 12pp or 4 portions for 3pp each
Soften 1 large chopped onion for 10 minutes or so.
Blitz another onion in a processor with fresh ginger and garlic. Add to softened onion with 50g Madras paste (4pp). Heat for 5 minutes or so.
Then add 1 chopped butternut squash; 450g chopped mushroom; one red pepper; 300ml(ish) hot vegetable stock. Simmer until squash is soft.
Then add a tin of chick peas (7pp) and some fat free yoghurt (1pp). Reduce down to thick creamy sauce.
I weighed the final dish and divided into four portions. Feel free to reduce portion size or add more veg!
Yum!