Roasted Aubergine and Spinach Curry

A delicious vegetarian curry that's easy to make and tasty!

'Roasting' the aubergines until soft, and then scooping out the flesh means that you don't need to cook them in lots of oil, and that they take on a rich, toasty flavour from the slight char on the skin which permeates through to the flesh.

If made with two de-seeded large red chillies, this is a very mild curry, which makes a lovely vegetarian main on its own (you may want to add a tin of chickpeas to add more texture and protein to the curry, if you want to serve it as a main on its own), or a beautiful side dish to other curries, or part of a selection (e.g. a thali).

Makes seven portions (main sized) of approximately 250g, at 134 calories each; or eight servings if including chick peas (see 'variations'), at 157 calories a portion. Serves more as a side dish, and freezes well.

Courgette and Aubergine Curry (Zucchini and Eggplant)

Delicious on its own, or as an accompaniment to other curries.

This is a simple but tasty curry, delicately spiced and lovely as a main, or an accompaniment to other curries. You can play around and substitute whatever vegetables you have available ( it’s very versatile – peppers, cauliflower, squash, okra, sliced carrots, green beans are all good – or you could make it with just aubergine, or a mixture of vegetables.

I usually like to serve this as part of a selection of Indian dishes to cater for all palates, but it is excellent as a low calorie vegetarian main dish.

Serves 4-8 depending on whether served as a main dish, or a side dish.

Calories per serving: 120 calories if served between four people as a main, 60 calories if served between eight as a side.