Two Curry Sauces

Quick Curry Sauce

1 Tin Mushy Peas
1 Tin Chopped tomatoes
1 Onion, chopped
Medium Curry Powder (as much as you want to taste)

Fry the onion in frylight or some of your oil allowance. Add the remaining ingredients and cook until the onion is soft.

Blend if you want it smooth.

Try over some home made chips perhaps?

Chip Shop Style Curry Sauce

Ready in 30 minutes

Serves 4

fry light
1 onion, finely chopped
2 garlic cloves, crushed
1 tsp minced ginger
1 tbsp curry powder
397g/ 14oz can chopped tomatoes
57ml/ 2fl oz vegetable stock 

sweetener
57g/2oz very low fat natural fromage frais
1 tbsp of freshly chopped coriander
1 tbsp of freshly chopped mint

Spray a pan with fry light and cook the onion and garlic until soft. Add the ginger and fry for 1-2 minutes, then add the curry powder and cook for a further 1-2 minutes

Add the canned tomatoes, vegetable 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 pan and add the fromage frais, freshly chopped coriander and mint gently heat through before serving (do not boil as the fromage frais will curdle)