This low-fat, warming lentil curry ticks all the boxes: delicious, cheap, healthy and filling! It’s the perfect thing to get you through a long day at work. Try making in big batches and freezing portions for lunches all through the week. Once you’ve got the hang of the basic curry recipe try experimenting with different additions: grated carrot and cauliflower to add fibre or a hard-boiled egg for a protein boost.

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Chana Dahl Lentil Curry

Serves 4

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Ingredients:

1tsp vegetable oil½ tin tomatoes3 cloves garlic2 inches of fresh ginger, crushed450g dried red lentils2 medium onions1 fresh green chilli, chopped1 tsp each ground cumin, chilli powder, ground coriander, garam masala

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To serve:

2 tbsps natural yoghurt4 chapatis

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Method:

1. Soak the lentils in plenty of warm water for 10 minutes then place in a saucepan. Cover with water and bring to the boil.2. Fry the onion and garlic in the vegetable oil until golden brown, add the ginger and all the spices and cook for 3 minutes.3. Add the tomatoes and cook for a further 5 minutes.4. Drain the lentils and add to the onion and spice mixture.5. Add 1 litre of water and bring to the boil. Turn down to a simmer and cook for 30 minutes until the lentils have disintegrated.6. Serve with the yoghurt and the chapattis.