"The Curry Secret" Basic Sauce Slimming World Adaption

Having heard such good reviews on MoneySavingExpert I decided to purchase "The Curry Secret" by Kris Dhillon off Amazon for under £4. What a good buy. The book is based on how to cook real indian restaurant meals at home! This was right up my street as I love a good indian even though I know how many WW points can be in one! My chance to adapt them to be healthier.

In the recipes I have decided to mostly half the prescribed amount of oil in the recipe instead of totally removing it and replacing it with FryLight. If you wish, you may make the recipes with FryLight however I felt an essential part of the taste is in the oil and did not want to full remove this.

Basic Curry Sauce

This forms the base for all the curries in the book. The quantities given are enough for 4 people.

1.5 syns on Extra Easy

1lb onions (450g) onions

1oz (25g) green ginger

1oz (25g) garlic

780ml water

1/2 tsp salt

1/2 tin (110g) tomatoes

1 tbsp vegetable oil

1/2 tsp tomato puree

1/2 tsp turmeric

1/2 tsp paprika

Stage 1

Peel and rinse the onions, ginger and garlic. Slice the onions and roughly chop the ginger and garlic.

Put the chopped ginger and garlic into a blender with about 135ml of the water and blend until smooth.

Take a large saucepan and put into it the onions, blended garlic and ginger and add the remaining water.

Add the salt and bring to the boil. Turn down the heat to very low and simmer, with the lid on, for 40-45 minutes.

Leave to cool

*This will smell your kitchen out..boiled onions is not pleasant at the best of time*

Stage 2

Once cooled pour the boiled onion mixture into a blender and blend until perfectly smooth (essential). To be certain, blend for 2 minutes. Pour the blended onion mixture into a clean pan or bowl.

Wash and dry the saucepan.

Stage 3

Open the can of tomatoes, pour into the rinsed blender and blend.

Again, it is important they are perfectly smooth, so blend for about 2 minutes.

Into the clean saucepan, put the oil, tomato puree, turmeric and paprika.

Add the blended tomatoes and bring to the boil. Turn down the heat and cook, stirring occasionally for 10 minutes.

Now add the onion mixture to the saucepan and bring to the boil again. Turn down the heat enough to keep the sauce at a simmer.

You will notice at this stage that a froth rises to the surface of the sauce, this needs to be skimmed off.

Keep simmering and skimming for 20-25 minutes, stirring occasionally to prevent the sauce from sticking to the bottom.

Use immediately or cool and refridgerate for up to 4 days.