This rich and creamy curry sauce is made with a variety of ingredients but you can use it for literally hundreds of meals - serve with some chips or to simmer some veggies in. You could also bake it into savoury pies or stir it into a little yoghurt to use as a dip.
- 2 tomatoes
- 2 red chillies
- 1 onion
- Small handful freshly chopped coriander
- 115g low fat plain yoghurt
- 700ml water
- 2 tbsp. minced garlic
- 1 tbsp. minced ginger
- 2 tbsp. ground cumin
- 2 tbsp. ground coriander
- 1 tsp. each ground cinnamon, black pepper and cayenne pepper
- 2 tbsp. groundnut oil + 2 tbsp. butter
Dice the tomatoes. Slice the chillies in half and remove the seeds with the back of your knife and dice. Finely dice the onion.
Heat oil and butter in a large frying pan and add the onions. Fry for 10-15 minutes over a low heat until lightly golden.
Add the garlic and ginger and fry for another 2-3 minutes or until fragrant. Put in a food processor and blend until smooth. Transfer to a clean frying pan and add the cumin, coriander, cinnamon, black and cayenne pepper. Fry until fragrant.
Whiz the tomatoes, chillies and fresh coriander in the food processor and then add the mix to the onions in the pan. Fry until there's not a lot of moisture left in the pan and gradually stir in the yoghurt, constantly stirring, so that the yoghurt doesn't curdle.
Puree the mix one more time and then put into a saucepan. Add the water and bring to a boil and then reduce to a simmer. Cook until thickened.