Low Point Curry
3 x Cloves Garlic
Ginger
Small Chilli
Onions
Carrots
Mushrooms
Chopped Butternut Squash finely chopped and roasted in oven until tender.
3 x Tomatoes
Curry Powder
Cumin
Chicken Stock Cube.
Fat Free Yogurt, discovered Onken Fat Free Yogurt, it is divine – thick and creamy and not bitter
(Add whatever veg you like really - brocolli, Cauli, Peppers etc)
1.Blend Garlic, Chilli and Ginger together
2. Sweat onions in spray oil, add the blended garlic, chilli and ginger
3. At 4 tsps of Medium Curry Powder and 1 tsp of Cumin.
4.In a separate pan, sweat off the mushrooms, add to the onion mix.
5. Add the carrots and roasted butternut squash
6.Remove the skin of 3 tomatoes, blend and add.
6.Add a little water and chicken stock cube
7.Simmer for approx 20mins or until carrots are tender.
8. Add 3 tablespoons of Fat Free Yogurt.
9. Serve with Brown Rice or Naan.
This is a veg version, but chicken, beef or prawns could be added.
The only points in the curry are in the yogurt J