A healthy twist on your favourite curries for National Curry Week!

DELICIOUS DHAL - A warming bowl of curried lentils, perfect as a vegetarian main meal or as a side dish.

Serves 2 (as a main meal) -

Ingredients:

2 cups of red lentils, rinsed

Boiled water to double the volume of the lentils

2tsp Olive Oil

1 red onion, finely chopped

1 400g tin chopped tomatoes,

1tsp cumin seeds

1tsp turmeric

1 tsp ground coriander

1tsp garam masala

1tsp fresh ginger

2 cloves of garlic, crushed

Pinch of chilli flakes

Pinch of white pepper

1 tbsp. tomato puree

Handful of fresh coriander

2 wholemeal wraps

Wedge of lime

Method:

Simmer the lentils in the water for 10mins until soft, drain and set aside.

Heat the oil in a pan, add the onion and garlic and cook on a medium heat until soft. Add the tomatoes, tomato puree, dried spices, fresh ginger, chilli flakes, white pepper and lentils, stir well and simmer for 10mins.

Whilst the lentils are simmering, dry fry the wraps in a frying pan or heat in the microwave and cut in quarters.

Dish the dhal into bowls and serve with the wraps, garnish with fresh coriander!

CHICKEN MADRAS AND QUINOA - A British classic with a twist as a protein rich dish.

Serves 2:

Ingredients:

Palm size chicken breast, cubed

0.5 Red pepper, chopped

0.5 Red onion, chopped

1tsp Fresh ginger, grated

1 Clove of garlic, crushed

0.5tsp Turmeric

0.5tsp Ground cumin

0.5 Ground coriander

3 Cloves

3 Cardamom pods, cracked

0.25tsp chill powder

Pinch of white pepper

1tsp Coconut oil

1tsp (heaped) tomato puree

Juice of half a lemon

Fresh coriander, chopped (to garnish)

Method:

Heat the coconut oil in a pan on a low to medium heat and add the cloves, cardamom, onion, garlic, ginger and red pepper, stir fry for 5mins.

Add the chicken, rest of the spices, tomato puree and 50ml of water, stir thoroughly and simmer for 15mins or until the chicken has cooked through.

Whilst the madras is cooking, prepare the quinoa as per the packet instructions, allowing approx. 60g per person.

Once the chicken has cooked, stir in the juice of half a lemon.

Serve with the quinoa and garnish with fresh coriander!

Recipes from Scott Harrison , founder of The Six Pack Revolution