Quorn is made from vegetable protein and is great for curries as it absorbs the flavours well. It is also low in fat, saturates and calories.

PREPARATION TIME: 5 MINUTES COOKING TIME: 25 MINUTES SERVES 4

[§§]   PREPARE AHEAD

3 large sweet potatoes, peeled and cut into small chunks

1tbsp korma curry paste

1 large onion, peeled and chopped

1 x 350g pack Quorn pieces

1 x 400ml can reduced-fat coconut milk

handful fresh coriander leaves

1  Bring a large pan of salted water to the boil. Add the sweet potato chunks and cook for 10 minutes until softened. Drain and set aside.

2  Heat the korma curry paste in a large frying pan, add the onion and cook for 5 minutes, until soft.

3 Stir in the Quorn pieces and sweet potato, cook for 3 minutes, then add the coconut milk and stir to coat. Bring to the boil, then simmer for 5 minutes. Sprinkle with coriander leaves and serve. You can make this the day before – keep it in the fridge and heat through, adding the coriander leaves before serving.

Per serving: 400 calories, 14g fat (10g saturated), 56g carbohydrate