Instead of a take-away why not make your own curry?  Use mince instead of meat chunks and eek it out with lentils.

SERVES 6 – PREP 10 mins – COOK  45 mins

2tbsp vegetable oil

2 onions, chopped

3 garlic cloves crushed

400g lamb mince

2tbsp medium madras curry powder

75g red split lentils

400g canned tomatoes

500ml chicken stock

2 large potatoes, cubed

125g frozen peas

 

1 Heat the oil, fry the onions for 5 mins, add the garlic and fry for 5 more mins.

2 Stir in the mince and cook for 10 mins, to brown, turning as needed.

3 Add the curry powder and cook for 2 mins.

4 Tip in the lentils, tomatoes, stock and potatoes and simmer for 20 mins.

5 Add the peas, warm through and serve with naan bread with yogurt and mint, if you like.

PER SERVING: 323 cals, 14g fat (5g saturated) , 25g carbs

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