Chicken Dhansak (Serves 6 at 4 pro-points per serving)

100g red lentils
500g butternut squash, peeled & chopped into chunks
2 onions, peeled & roughly chopped
400g can chopped tomatoes
1 tsp turmeric
1.5 tsp ground cumin
1.5 tsp ground coriander
4 squashed cardamom pods
low fat spray
500g skinless chicken breasts, chopped
thumb sized piece of root ginger, finely chopped
4 garlic cloves, crushed
2-3 green chillies, chopped
1 tsp garam masala

1. Put the lentils, squash, onion and tomatoes in a pan with the turmeric and 1 tsp salt. Add water just to cover then simmer gently for about 20 mins until lentils are tender.

2. Add the other spices, ginger, garlic & chillies, chicken and 200ml water. Cover and simmer for an hour. Season and serve

Spicy Citrus Prawns (Serves 2 at 3 propoints each)

De-vein 150g shelled raw king prawns. Place in a bowl and mix in 2 tsp Thai Red Curry paste, 2 cloves garlic (crushed), and the zest and juice of 1 lime. Mist a frying pan with low fat cooking spray and fry the prawn mixture for 1-2 mins, turning until they turn pink. Remove from the pan and set aside.

Add 1 x 400g tin of chopped tomatoes, and 1 tsp caster sugar. Simmer for 5 mins. Stir in 100g tenderstem broccoli, chopped, simmer for 2 mins, then stir in 1 tbsp half fat creme fraiche, and put the prawns back in.

NB. I cooked the broccoli first and then added it to the sauce once cooked and we had it with 60g rice (for an extra 6 propoints).