Roast a selection of vegetables such as pepper, courgettes and aubergines on a tray in a hot oven so they are just cooked and slightly charred. Add these to any completed sauce made from a ‘Curry Pack' as an excellent vegetarian dish.

Alternatively, add the vegetables to a cooked curry pack, stir once and immediately take off the heat. The following day reheat the curry gently - this will also finish off the cooking without turning the vegetables too soft.

Its a good idea to use two or three of your favourite vegetables any more than this will give a muddled result.

If you are not including meat or fish in your menu adding chick peas or nuts will not only give your curry texture it will also provide missing protiens.