Slimming World Curry from Gareth

This is absolutely gorgeous and I'm going to give it a go

Ingredients
1lb diced chicken/lamb
2 onions, chopped
2 peppers, chopped
Punnet of mushrooms, chopped
1 square inch piece of ginger, finely chopped
5 cloves of garlic, crushed
1-2 chillies (dependent on heat preference), finely sliced
1 tin of chopped tomatoes
2 tbsp of garam masala
2 tbsp of paprika
2 tbsp of ground cumin
2 tbsp of ground turmeric
Seeds from 2 cardomom pods
2 chicken stock cubes
Basmati rice (to serve)
Fry light
Optional: Handful of chopped coriander (to decorate)Optional: low fat natural yoghurt
Spray a casserole pot liberally with Fry light and add the vegetables. Fry on a medium heat until the onions become transluscent.
Stir in the chillies, garlic and ginger and stir for about 2 minutes.
Turn the heat to its lowest and add all of the spices. Stir until all the vegetables are coated.
Add the diced meat and stir for about 3 minutes.
Stir in the chopped tomatoes and add a pint of hot chicken stock and stir around until evenly mixed.
Turn the heat up to full until the curry starts to boil; at which point turn heat to its lowest to allow curry to simmer.
Leave to simmer for 40 minutes, at which point, put the rice on to boil.
Once cooked take pot off the heat and add yoghurt if required (about 4 tbsp) and stir in well.
Sprinkle fresh chopped coriander over the curry if required and serve with rice.
Enjoy!!