Ooh veggie curries are dead easy to whip up yourself, as long as you've got the spices in your cupboard then most indian cookery really is idiotproof and believe me I'm a good litmus test.
This recipe says 'serves 4' but is so low cal you can serve 2 with it, or have a smaller portion with rice, a big salad or a bit of fish. And being veggie it will keep really well in the fridge.
Sweet potato & spinach curry
1 tbsp olive oil
1 large onion, finely chopped
1 clove garlic, crushed
1 tbsp curry powder OR combined spices of choice
2 large or 4 small (about 600g)orange-fleshed sweet potatoes, peeled and cut into bite-sized cubes
250ml vegetable stock
1 large tomato, roughly chopped
salt & black pepper
300g pack leaf spinach, stalks removed & leaves torn.
Heat the oil in a large lidded non-stick pan or wok and fry the onion stirring frequently until soft & just turning golden. Add the garlic & curry powder/spices and stir for one minute.
Add the potatoes, stock, tomato and salt & pepper and bring to the boil. Reduce heat, cover & simmer over a low heat, stirring occasionally, for 30 mins or until potatoes are tender.
Rinse the spinach and cook, still wet, in a saucepan over a med-high heat for 1 min, stirring, until wilted.
Stir the spinach into the curry and cook for a few minutes, stirring occasionally. When ready the curry should be quite dry with most of the stock absorbed.
Per portion (serving 4): 205 cals/5g fat
You can adapt that recipe to add whatever veg you want for a more substantial veggie curry, like cauliflower or peas.