Chip Shop Curry Sauce
Spray a pan with spray oil and, using medium heat, cook one onion (peeled and chopped) and two cloves of garlic (peeled
and crushed) until soft. Add a 1cm piece of fresh ginger, peeled and finely grated. Cook for 1-2 mins. Add 1tbsp curry
powder, cook for another 1-2 mins. Add a 400g can of chopped tomatoes, 60ml of vegetable stock/water and 2tbsp
Splenda, bring to the boil then reduce heat and simmer for 12-15 mins. Transfer to a food processor and blend until
smooth. Return to the pan, add 35g Lite Philadelphia, 1tbsp fresh coriander and 1tbsp fresh mint. Gently heat
through (do not boil it, just heat slowly). Serve and enjoy - syn free but uses half a HexA.
Hope this helps!