Monday, 16 September 2013

Chip Shop Curry Sauce

This curry sauce would be great spooned over a pile of Slimming World Syn-free chips!

Serves 4
Syns per serving: Syn-free on all plans

Fry Light
1 onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
1tsp minced ginger
1tbsp curry powder
400gm can chopped tomatoes
57ml (2fl oz) vegetable stock
2tbsp artificial sweetener
57g (2oz) very low fat natural fromage frais
1tbsp each of freshly chopped coriander and mint

1. Spray a pan with Fry Light and cook the onion and garlic over a very low heat until soft. Add the ginger and fry for 1-2 minutes. Then add the curry powder and cook for a further 1-2 minutes.

2. Add the tomatoes, vegetable stock and sweetener and bring to the boil. Reduce the heat and simmer for 12-15 minutes.

3. Transfer the sauce to a food processor and blend until smooth. Return to the pan, add the fromage frais, coriander and mint and gently heat through before serving (do not allow the usesauce to boil as the fromage frais will curdle). 

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