Slimming World chips with curry sauce

Serves 4, ready in 45 minutes INGREDIENTS

1kg floury potatoes, such as Maris Piper or King Edward, peeled and cut into thick chips

Low calorie cooking spray Sea salt

FOR THE CURRY SAUCE

1 onion, roughly chopped

2 garlic cloves, crushed 1cm piece of root ginger, peeled and finely grated

1tbsp curry powder (heat level to your taste)

400g can chopped tomatoes

4tbsp vegetable stock

2tbsp sweetener

Small handful of fresh coriander and mint

3tbsp fat-free natural fromage frais

METHOD

1 Preheat the oven to 200C/fan 180C/gas 6.

2 Cook the chips in a large saucepan of lightly salted boiling water over a high heat for 5 minutes.

3 Drain, return to the saucepan and shake to rough up the edges.

4 Spray a baking sheet with low calorie cooking spray. Transfer the chips to the tray, spray lightly with low calorie cooking spray and cook in the oven for 20-25 minutes or until golden brown on all sides, turning occasionally.

5 While the chips are cooking, make the curry sauce. Spray a non-stick pan with low calorie cooking spray and place over a medium heat. Add the onion and garlic and cook for 10 minutes or until soft. Add the ginger and cook for 1-2 minutes, then add the curry powder and cook for another 1-2 minutes. Add the tomatoes, stock and sweetener and bring to the boil over a high heat. Reduce the heat to low and simmer for 12-15 minutes.

6 Transfer the sauce to a food processor, add the herbs and blend until smooth. Return to the pan, stir in the fromage frais and gently heat through (take care not to let it boil or the fromage frais will curdle).

7 Sprinkle the chips with sea salt and serve hot with the curry sauce.