2 tsp olive oil
6 cups chopped vegetables eg. onion, carrot, capsicum, broccoli, cauliflower, potato
1 tbsp curry powder
1/2 cup vegetable stock or water
375ml light evaporated milk
1 1/2 tbsp cornflour
salt, pepper
300g chickpeas, drained (optional)

Heat oil in pan, add vegetables, cook 3 minutes. Add curry powder and cook 1 minute. Add combined water, light evaporated milk, cornflour, salt and pepper. Bring to the boil, stirring. Add chickpeas and simmer 5 minutes or until vegetables are tender.

spray of canola oil
1 onion, finely chopped
700g pumpkin, peeled and chopped into small cubes
3 medium potatoes, peeled and chopped into small cubes
1/2 clove garlic, chopped
1/2 tsp cummin
1 cup dry red lentils
1 litre of chicken or vegetable stock

Spray pan with canola oil. Saute onions until transparent. Add garlic, cummin and lentils to pan and stir over heat for one minute. Add pumpkin, potatoes and chicken stock. Bring to the boil, then simmer gently for 30-40 minutes or until vegetables are soft. Leave to cool then blend with hand-blender.

Suitable to freeze.

1 tsp olive oil
3 shallots, finely sliced
2 tsp cumin, ground
2 tsps garlic, crushed
1 tbsp ginger, grated
½ cup red lentils, rinsed
400g tinned tomato pieces
¾ cup vegetable stock
2 tsps lemon juice

Heat oil in a non-stick pan. Cook shallots for 2-3 minutes until soft, add cumin, garlic, ginger, lentils and cook for 1 minute. Add tomatoes and stock, bring to the boil, reduce heat to low and simmer 15-20 minutes until soft. Add lemon juice and process in food processor if desired. Serve with finely chopped fresh coriander.

100g chicken fillet, no skin
½ tsp olive oil
1 small onion
½ clove garlic, finely chopped
1 ½ tsps curry paste
1/3 cup red lentils
100g sweet potato, cut into 2.5cm cubes
400g can crushed tomatoes
2tbsp chopped fresh coriander

Sprinkle chicken with salt and pepper. Add oil to non-stick pan and cook on moderate to high heat until just cooked through. Remove and cover with foil, refrigerate. Stir-fry onion and garlic in same pan 2 minutes. Add curry paste, stir-fry 30 seconds. Add lentils, sweet potato and undrained tomatoes, cover, cook over low heat for 15 minutes or until tender. Serve lentil mixture with chicken. Sprinkle with coriander and serve with dollop low-fat natural yoghurt if desired.