Curry in a hurry - Red & Green Serves 4 1 onion 2 cloves garlic 2 grated carrots Half a cabbage 1 tsp finely grated ginger 1 tbsp hot or medium curry powder 400g tin chopped tomatoes 60ml vegetable stock 2 tbsp sweetener 60g natural yoghurt or Quark/fromage frais 1 tbsp chopped mint 1 tbsp chopped coriander Chop the onions and crush the garlic. Spray a frying pan with Fry Light and place on heat - add the vegetables, onion, garlic, and ginger and fry for one to two minutes before adding curry powder. Stir and cook for another couple of minutes then add tomatoes, sweetener and stock. Bring to the boil and reduce heat to simmer gently for 12-15 minutes. Blitz the sauce in a food processor or with a hand blender, and return to heat. Heat gently then add quark/yoghurt/fromage frais and herbs.