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- Heat the oil in a large pan or wide-bottomed pot over a medium heat. When hot, add the onion and cook for five minutes, stirring occasionally. Add the garlic, chilli and a pinch of salt, and cook a further three minutes.
- Add all the spices, stirring well, and cook for another three minutes.
- Add the squash and courgette, and cook for eight minutes. Add the chopped tomatoes, lentils, chickpeas and approximately 200ml of water. Bring to a simmer and cook for 20 minutes.
- Just before serving, add the spinach and stir into the curry until wilted. Serve with your favourite salad and low-fat yoghurt.
Test kitchen tip: Pack more protein into any of these dishes by adding a tin of rinsed chickpeas to the savoury dishes, or a scoop of protein powder to the energy bars.
Per serving: 697kcals, 8.3g fat (1g saturated), 129.8g carbs, 30g sugars, 36.3g protein, 36.7g fibre, 0.341g sodium