All new comfort food!

Fill up on these satisfying Slimming World recipes

Serves 4 Ready in 40 minutes

750g lean turkey frying steaks, all visible fat removed, cut into long strips

450g small cauliflower florets 3 large sweet potatoes, peeled and cut into bite-size chunks 1 tsp cumin seeds Low-calorie cooking spray 200g long-stem broccoli, halved lengthways

FOR THE SAUCE

3 level tbsp crunchy peanut butter 1½ level tbsp Thai red curry paste 2 tbsp lime juice

2 tbsp light soy sauce

¼ tsp sweetener granules 3cm piece fresh root ginger, peeled and grated

100ml reduced-fat coconut milk 150ml chicken stock

1 Preheat your oven to 220°C/ fan 200°C/gas 7.

2 First put all the ingredients for the sauce in a food processor and blitz until smooth. Spoon one-quarter into a wide bowl, stir in the turkey strips and set aside to marinate.

3 Put the cauliflower, sweet potatoes, cumin seeds and a little salt and pepper in a large non-stick roasting tin or deep baking tray. Spray with low-calorie cooking spray, toss well and roast for 10 minutes.

4 Thread the turkey strips on to 8 metal or soaked wooden skewers. Remove the tin from the oven, turn all the vegetables and add the broccoli. Rest the skewers on top and return to the oven for a further 20-25 minutes or until the turkey is cooked through and the vegetables are all tender.

5 Meanwhile, put the remaining sauce in a small saucepan and simmer gently over a low heat for about 15 minutes or until reduced and thickened, stirring occasionally.

6 Divide the vegetables between plates, top with the turkey skewers and evenly drizzle the sauce to serve.