Mushroom Curry

Mushroom Curry 

A recipe from the WW community a few years ago.  Check points/syns before using to protect your weight loss.

From the kitchen of  TAMSINBH

servings |  2
estimated Points® per serving | 5

Low fat cooking spray (I use 2 tsp oil which makes the recipe 1 pt per person)
2 med onions, sliced
300 g/10 ½ oz mixed mushrooms, sliced thickly or halved, depending on size
2 garlic cloves, crushed
2 tsp medium strength curry powder
½ tsp cumin seeds
3 tbsp tomato puree (I use 2)
4 tbsp low fat plain yogurt
s&p
½ tsp ground fenugreek, optional



Heat a non-stick pan and spray with the low fat cooking spray. Stir-fry the onions for a bout 8 mins until soft and brown
Add the rest of the ingredients to the pan and heat gently until simmering, then cover the pan with a tight-fitting lid and cook for 10 mins.
Remove the lid and continue cooking for about 2-3 mins until the sauce has reduced and thickened slightly.
Season to taste and serve.

To make a mushroom and spinach curry, simply stir in 2 large handfuls of chopped fresh spinach when you remove the lid the let the sauce thicken, and cook until the spinach has wilted (no more points).