Ingredients:

• 1 medium onion (Roughly chopped
• 2 cloves garlic (crushed)
• 1 inch piece of ginger (grated)
• 1tbsp tandoori masala spice mix
• ¼ tsp cardamom seeds (Crushed)
• 2tsp dried turmeric
• Low Calorie cooking spray
• 500g tomato passata
• 1 tin light coconut milk
• 1 tbsp. MacDonald’s instant Curry sauce (Powder)
• Handful Fresh Coriander (If you like it)

Method:

1. Blitz onion, garlic, ginger and spices in a blender/food processor to make a paste
2. Spray a saucepan with the oil spray and add the paste, fry for ¾ mins on a medium heat until you can really smell the spices.
3. Add passata and coconut milk, bring to the boil and simmer for 10-15 mins. §Remove from the heat and whisk in the Curry sauce to thicken.
4. Great as a dip for goujons, or add cooked meat, fish or veg of your choice, and top with a spoon of natural yoghurt and some chopped coriander.