2 garlic cloves, crushed
1tsp finely grated ginger
1 tbsp hot or medium curry powder
14oz can chopped tomatoes
2fl oz stock made with Vecon or could use any stock I guess
2 tbsp artificial sweetener
2oz low fat natural yoghurt
1 onion finely chopped
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.