Our vegetarian curry is light but filling, too – butternut squash and sweet potatoes are both good sources of protein and energy.

PREPARATION TIME: 20 MINUTES

COOKING TIME: 40 MINUTES SERVES 4 TO 6

EASY / PREPARE AHEAD

2tbsp coriander seeds

3 cardamom pods

Vatsp olive oil

Itbsp freeze-dried curry leaves

2 x 400g cans reduced-fat coconut milk

1 x 400g can cherry tomatoes

1 butternut squash, peeled, deseeded and cut into chunks

2 x 300g (11oz) sweet potatoes, peeled and cut into chunks 3tbsp chopped fresh coriander

350g (12oz) cooked quinoa, to serve, – allow about 50g (2oz> per person

1 Toast the coriander seeds in a small frying pan, then tip into a mortar. Add the seeds from the cardamom pods and crush with the pestle. Heat the olive oil in a large saucepan, fry off the spices for 1 to 2 minutes, then add the curry leaves, coconut milk and tomatoes. Season well with salt and pepper. Bring to the boil, then add the squash and sweet potatoes and simmer until tender.

2 Add the coriander and serve with the cooked quinoa. You can make the curry the day before serving, but wait until the last minute before adding the coriander.

Per serving: 695-463 calories, 26-Vg fat (19-12g saturated), 104-70g carbohydrate