Vegan Rogan Josh

310 CALS, SERVES 4 YES, you can still enjoy curry . . . just skip the potato, white rice, naan and chapattis! 3 tbsp olive oil

2 onions, 1 chopped, the other sliced in rings

300g butternut squash, peeled and chopped 3 garlic cloves, sliced ½ red pepper, deseeded and sliced

200g portobello mushrooms, chopped 400g tin chickpeas, drained 2 tbsp rogan josh paste 400g tin chopped tomatoes Handful of kale 2 tbsp fresh coriander, chopped 1 Heat the oil in a pan and fry the onion rings for 8-10 minutes or until golden and crisp. Remove from pan and set aside.

2 Using the same pan and oil, fry the chopped onions for 2-3 minutes. Add the butternut squash, garlic, red pepper and mushrooms and cook for a further 3-4 minutes.

3 Stir in the chickpeas with the rogan josh paste, followed by the tomatoes.

4 Cover the pan and let it simmer for 15 minutes, or until the vegetables are tender. Add water, if necessary, to loosen the sauce.

5 Stir in the kale and cook for 2 minutes, then add the coriander and season. Garnish with the onion rings and serve with Coconut Cauliflower Rice (Recipe to follow, add 105 cals).