Recipe from 30-Minute Meals from WW, £9.95, weightwatchersshop.co.uk
1 small onion, roughly chopped
15g fresh ginger, roughly chopped
2 garlic cloves, roughly chopped
Calorie controlled cooking spray
1½ tbspn mild curry powder
350ml veg stock, made with 1 stock cube
600g mixed mushrooms
100g 0% fat natural Greek yogurt
10g fresh coriander, finely chopped
Put the onion, ginger and garlic in a food processor with 2½ tbspn water, blitz to a smooth paste.
Mist a large, deep non-stick pan with cooking spray. Cook the mix for 2-3 mins until fragrant and just starting to colour. Add the curry powder and cook for a further minute.
Pour in stock, and stir. Roughly chop or slice the mushrooms and add to the pan. Bring to a gentle simmer and cook for 10 mins until the mushrooms are tender.
Remove from the heat and stir in half the yogurt and coriander. Season to taste and serve topped with the remaining yogurt and coriander.
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