As the days get colder and the nights get longer, the temptation to resort to comfort food is overwhelming.

Coming up with easy-to-prepare, healthy and affordable meals for all the family continues to be a challenge in autumn and winter.

The Scottish Government’s Eat Better Feel Better campaign has some great ideas for tasty meals that tick all the boxes for beating the winter blues.

Starters don’t have to be stodgy – ‘tis the season of soup, of course, so why not make some in bulk and store in the freezer for later?

Spruce up bacon rolls with cherry tomatoes, grilled with the bacon – it’s more filling and will provide one of your five a day.

If nothing else will do but a quick supper of satisfying pasta, consider picking up a few jars of low-salt tomato based sauces to have in your store cupboard. They are also handy for stirring into curries – just heat the sauce with some cooked meat and veg. Choose wholegrain and low fat salt and sugar options where possible.

If you are planning a night in front of the telly, look at your snacking. Swap fizzy drinks for flavoured waters, ditch crisps in favour of baked versions, which are just as tasty, and for a little bit of luxury, try dipping frozen grapes or strawberries into a small dish of melted chocolate.

Don’t miss the Evening Times Eat Better Feel Better column every Thursday. As well as providing recipes for healthy, balanced dishes that can be made at home, we’ll be including tips on how to save money and get the kids involved in cooking. Discover more online at eatbetterfeelbetter.co.uk and eveningtimes.co.uk

This week we are featuring a classic takeaway dish you can easily make at home, with a twist – Tofu Curry…

Tofu Curry with Mushrooms

Ready in 55 mins

• Serves 4, costs less than £4

Ingredients

• 1 Pack Tofu, (Firm) (400g)

• 1 Onion, Medium Sized (150g)

• 2 Garlic Cloves (6g)

• 2 Tablespoons Vegetable Oil (20g)

• 1 Teaspoon Ground Ginger (3g)

• 25 Mushrooms, Medium Sized (250g)

• 1 Green Chilli (5g)

• 1 Teaspoon Ground Turmeric (3g)

• 1 Tablespoon Garam Masala (9g)

• 1 Can Coconut milk (400g)

• 1 Vegetable Stock Cube, Reduced Salt (7g)

• 1 Ground Black Pepper (1g)

• 6.5 Tablespoons White Rice (260g)

Cost Saver Tip: Use curry powder instead of buying the individual spices.

Tips for Kids: Use less chilli or spices as necessary.

Method

1. Cut the tofu into 2cm cubes.

2. Peel and chop the onion and garlic. Rinse or wipe the mushrooms and cut them in half.

3. Wash the chilli and cut in half along the length of the chilli. Remove the seeds and the white bit that surrounds them and then finely chop the chillies. Wash hands immediately afterwards.

4. Heat the oil in a large pan and gently fry the onion until soft and golden. Add the garlic and ginger and cook for 1 minute.

5. Turn up the heat and add the mushrooms. Cook until slightly golden.

6. Add the chilli, turmeric, garam masala and tofu then add the coconut milk and stir.

7. Crumble the stock cube into the pan with the black pepper and stir. Simmer for about 20 minutes until curry begins to thicken.

8. Cook the rice according to the instructions on the packet and serve hot with the curry.