Sweet & hot vegetable curry

Recipe uploaded by

Cathryn Evans

3 ratings

Recipe by Cathryn Evans

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1. Heat the oil in a large saucepan, add the curry paste and fry for 1 min. Add the sugar and lemon juice, cook for 1 min, then tip in the courgettes and cauliflower and cook for 2 mins. Now stir in the passata, plus 100ml/3½fl oz water and the chickpeas, season to taste. Bring to the boil, cover with a lid and simmer for 15 mins. Make up to this stage and freeze or keep chilled for 2 days in the fridge. Warm through, once defrosted if frozen, and continue with the recipe.
2. Just before serving, throw in the spinach, give it a stir and remove from the heat once the leaves have just wilted. Serve with boiled basmati rice.

Per serving

142 kcalories, protein 8g, carbohydrate 16g, fat 6 g, saturated fat 0g, fibre 4g, salt 1.01 g

'A tasty and impressive Indian recipe that will suit vegetarians. Your guests will think that you've spent hours in the kitchen - but you don't have to!'

Latest comments and suggestions

• tomphillips

  07 November 2007

  tomphillips rated and commented on this recipe

  

  I'm not that great a cook but I found this nice and easy. Turned out to be absolutely delicious - my flatmates were impressed. As a student as well it's quite good to freeze then microwave when I need a quick meal later in the week. I served it up with some rice too.

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• Nikita

  11 November 2007

  Nikita commented on this recipe

  One of my more successful dishes. Very easy and quick and I'm sure alternative vegetable could be used.

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• sarahj

  18 March 2008

  sarahj rated and commented on this recipe

  

  fed a big crowd on bonfire night, went down a storm! add plenty of lemon to give it the perfect sourness

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• Julie Bahrain

  09 June 2008

  Julie Bahrain rated and commented on this recipe

  

  Very easy to make. I used frozen spinach which worked fine.

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Ingredients

• 1 tbsp sunflower oil
• 3 tbsp Vindaloo curry paste (we liked Patak's Vindaloo with tamarind paste)
• 1 tbsp soft brown sugar
• juice ½ lemon
• 2 courgettes , thickly sliced
• 300g cauliflower florets (about ½ a head)
• 400ml passata
• 400g can chickpeas , drained and rinsed
• 250g bag fresh leaf spinach , washed

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Difficulty and servings

Serves 6

Preperation and cooking times

Prep 10 mins

Cook 25 mins

Vegetarian

Ingredients

• 1 tbsp sunflower oil
• 3 tbsp Vindaloo curry paste (we liked Patak's Vindaloo with tamarind paste)
• 1 tbsp soft brown sugar
• juice ½ lemon
• 2 courgettes , thickly sliced
• 300g cauliflower florets (about ½ a head)
• 400ml passata
• 400g can chickpeas , drained and rinsed
• 250g bag fresh leaf spinach , washed

Per serving

142 kcalories, protein 8g, carbohydrate 16g, fat 6 g, saturated fat 0g, fibre 4g, salt 1.01 g

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