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Eat healthy and win a George Foreman grill



It’s a new year and a new you and to celebrate your new healthy lifestyle we’ve put together a host of delicious, nutritious and easy to make healthy recipes for you to enjoy. Plus, to make things even easier we’ve got a fantastic George Foreman Lean Mean Grilling Machine to give away to one lucky customer.

Congratulations Andrea Barber from Lancashire who was picked as our winner. Happy grilling Andrea!

Read Competition T&Cs here

We’ll be posting loads of delicious dishes over the next few weeks but our first healthy recipe of 2011 is comforting, tasty dish that’s full of flavour and goodness. It’s an aromatic vegetable curry.


Vegetable curry

using a Circulon Steel Elite 20cm Saucepan

Serves: 4


200 g yellow split pleas or lentils
1 tbsp vegetable oil
1 onion, peeled and finely chopped
1 clove garlic, peeled and finely chopped
3-4 cm fresh root ginger
1 red chill, halved and seeded
½ tsp turmeric
1 tsp of each ground coriander and ground cumin
2 cinnamon sticks
1 aubergine, cut into chunks
2 sweet potato, peeled and cut into chunks
400 ml coconut milk
100 ml vegetable stock or water
200 g sugar snap peas
large handful fresh coriander, chopped


1.    Rinse the split peas in cold water and put into a pan with some water, bring up to the boil and simmer for 15 minutes. Skim off any foam that rises to the top of the pan. Drain.

2.    Heat the oil in the saucepan, add the onion and cook gently until the onion is really soft, this will take about 10 minutes.

3.    Add the garlic, ginger, chilli and spices and cook gently for 5 minutes, stirring.

4.    Add the aubergine and sweet potato and mix until the vegetables are coated in the spices.

5.    Add the coconut milk, lentils and stock.

6.    Simmer gently for 15 minutes until the vegetables and lentils are cooked. Add the sugar snap peas a few minutes before the end of cooking time.

7.    Scatter over the fresh coriander and serve with naan bread.

Cook the lentils for 15 minutes before adding them to the curry, this is to prevent them from adding any ‘foam’ to the curry and it also means that they will cook in the same time as the vegetables. You could also add some fish or meat to this curry if you prefer.

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    Tried the curry above, tremendous!
    Thank you.

  • Chris Cousins

    Extra teaspoon of chilli powder for me, and maybe try next time with added chicken or lamb

  • J Hamilton

    What a lovely recipe. It has gone straight to the top of our favorites list…

  • kathryn mackechnie

    i would love to win this healthy grill!!

  • simone lee


  • Gay Louise Day

    Try addiing a tomato and onion salsa, to cut though how sweet the curry is.

  • Glen Neilson

    Squeeze a lemon with rind into the finished product, adds to the bite

  • Michael Horsfield

    Great curry

  • Dawn Adams

    Sounds great, what time can you deliver?

  • terri power

    the lushest curry ever!! nom nom

  • adele knight

    great to help my diet

  • nino amoroso

    Briiliant recipe, even better the next day!

  • Neil Browne

    Was a really lovely curry – we tried it without the coconut milk and used low fat natural yoghurt instead. It was delicious!

  • caroline aylott

    I rumbled this curry just by reading the recipe !!hahaha

  • raymnd slater

    Great looking curry soft lights romantic music champagne and a beautiful person to share it with if not a great looking curry anyway

  • Maureen

    I added some cod pieces and halved the coconut milk and added yoghurt to it,also lemon juice and lemon rind. Sensational!!!!!!