For this I used:
Carrot and Coriander Soup vegetable mix or make your own with chopped onions and chopped carrots.
Half a vegetable stock cube (you can leave this out if you wish - I wouldn't use it next time)
Fat free natural yogurt
2 tbsp medium curry powder
Add 1 litre of boiling water to your stock cube and mix well.
Place your vegetables and stock into a large saucepan. Add 2 tbsp of medium curry powder to the pan and stir well.
You can use mild or hot curry powder and add as little or as much as you want. I prefer to add 2 as a base and then adjust at the end if I feel it needs more.
Simmer for 20 minutes on a medium heat.
Once the vegetables are tender place the mixture into a food processor and blend to a smooth consistency. Add extra water if required at this stage to keep your sauce the right consistency. You don't want it to be too thick or too thin so add it carefully.
Tip - Don't stick it all in the blender at once or it might overflow and make a mess.
Once blended you now have your speedy curry sauce. This sauce can be used for making a curry or eaten as a spicy curry soup which is lovely with some caramelised red onions on top and a dollop of fat free natural yogurt. I like to add some Asda Chicken Tikka Chunks too.
Once you have made your curry with your meat or fish, you should remove from the heat and add in some fat free natural yogurt gradually to taste. Do not add the yogurt while directly on the heat or it may split.
The sauce can be frozen (minus the yogurt) and it is also the ideal slow cooker sauce.