It's a fact of life that everything tastes better when it's smothered in creamy, mild katsu curry sauce. Sweet potatoes are healthy and filling, so they make a great vegetarian substitute when you fancy a meat-free dinner. Just like if you were making chicken katsu, these slices of sweet potato get coated in panko breadcrumbs and golden, nestle them in the sauce and add some lime wedges to serve.

You might be thinking halloumi in a curry sounds a little strange, but don't knock it till you try it! The salty flavour and chewy texture is perfect for this dhansak-inspired fakeaway. Similar to one of our favourite takeaway curries this vegetarian recipe gets a sour tang from tamarind paste and a pop of sweetness from fresh pineapple. Just wait until you taste all those vibrant flavours in every delicious, slimming-friendly forkful.

Inspired by one of our favourite takeaway orders, this easy recipe is a vegetarian twist on a keema-style curry. Instead of minced mat, we've used budget-friendly, low-calories mushrooms. You won't want to miss out the splash of Henderson's relish – you might think it's an unusual ingredient for a curry, but trust us, it really brings out the umami flavours of the mushrooms.

Imagine oven-baked tofu, red pepper, baby corn and sugar snap peas, all cooked in a creamy, dairy-free coconut-based curry sauce. This easy, speedy, vegan curry has bags of flavour, for so few calories. You'll want to make sure you pick up some firm tofu for this recipe, so that it holds its shape and gives a nice bite to the finished curry.