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
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