Chip shop curry sauce
Suitable for vegetarians
Prep. time: Ready in 30 minutes
Total time: Less than 30 Minutes
Syns per serving: FREE
Taken from the Little Book of Sauces recipe book, this chip shop curry sauce is a real comfort food favourite - and this version's full of flavour!
Low calorie cooking spray
1 onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
1cm piece root ginger, peeled and finely grated
1 tbsp curry powder
400g can chopped tomatoes
60ml vegetable stock
2 tbsp sweetener
50g fat free natural fromage frais
1 tbsp of freshly chopped coriander
1 tbsp of freshly chopped mint
Spray a pan with low calorie cooking spray and place over a medium heat. Add the onion and garlic and cook until soft. Add the ginger and cook for 1-2 minutes, then add the curry powder and cook for a further 1-2 minutes.
Add the tomatoes, stock and sweetener and bring to the boil. Reduce the heat and simmer for 12-15 minutes.
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 boil or the fromage frais will curdle).
Tip: You'll love this sauce with a mountain of Slimming World chips or wedges. To make them, parboil chips or wedges for 4-5 minutes. Drain well, transfer to a baking sheet and spray with low calorie cooking spray. Bake in a preheated oven at 240°C/220°C Fan/Gas 9.