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Sweet & hot vegetable curry

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(7 ratings)

Prep: 10 mins Cook: 25 mins

Easy

Serves 6
This superhealthy veggie curry will appeal to the tastebuds of vegetarians and meat eaters alike

Nutrition and extra info

  • Vegetarian

Nutrition per serving

  • kcalories142
  • fat6g
  • saturates0g
  • carbs16g
  • sugars8g
  • fibre4g
  • protein8g
  • salt1.01g
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Ingredients

  • 1 tbsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 3 tbsp Vindaloo curry paste (we liked Patak's Vindaloo with tamarind paste)
  • 1 tbsp soft brown sugar
  • juice ½ lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 courgette, thickly sliced

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 300g cauliflower florets (about ½ a head)

    Cauliflower

    coll-ee-fl-ow-ah

    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 400ml passata
  • 400g can chickpeas, drained and rinsed
  • 250g bag fresh leaf spinach, washed

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

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Method

  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.

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Comments, questions and tips

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Comments (17)

cvw176's picture

I was looking for a veggie curry as an alternative to the usual chicken of fish ones I do. I used madras paste as I didn't have vindaloo but, like one of the other users, I found it a bit bland. I added some coriander which helped a little but won't try this one again.

katmam's picture

I have just cooked this because I need a veggie option for a party. Love it! Easy, tasty, not too much time-consuming chopping involved. Going to freeze, so I haven't added spinach yet. Used Madras paste instead of vindaloo.

curryhead's picture

so easy, i also used Madras paste as friends i was cooking for dont like too much heat, excellent and will make again

savylot's picture

I love it, though I do use Madras paste instead of vindaloo.

dannie99's picture

great but should list equiptment on everypage for a recipe

sarahmichellebennett's picture

made this for my vegetarian friend and they loved it, will it agan

weeble's picture
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Really enjoyed this dish. I served it with flatbread. The recipe is on this site

gillh007's picture
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First dish I've done and not given 5 stars. For me the taste wasn't there, rather dull. Won't be doing again. :0(

lazywife's picture

tried cutting and pasting the ingredients and recipe instructions into word? I do this and print it out in b/w.

bryntirion's picture

Hi Guys,

It would be great to have a simple momochrome recipe print rather that a print of the entire screen as this might save people time and money. I don't know about others but all I need is cler instructions rather than pictures!

Keep up the good work

Cheers

Kieran

polyvinylbride's picture
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This was really easy lovely stuff, I absolutely love the hot tanginess of the sauce. I changed it slightly by adding mushrooms and red peppers, and I used broccoli instead of cauliflower. I also added a tin of chopped tomatoes instead of the passata, and also made my own vindaloo sauce. To lower the GI rating I used a tbsp of Agarve syrup instead of the brown sugar. Really recommend this and would definately make again!

eileenherlihy82's picture
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this is a fantastic way to use up any vegetables that you happen to have.

juliebahrain's picture
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Very easy to make. I used frozen spinach which worked fine.

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

gdizzle's picture

On browsing your website this recipe in particular caught my eye, maybe it was due to not knowing what passata was, however i decided to attempt the recipe regardless. I thought I would add my own special touch to the curry by including some onions, fried to a light shade of golden brown and added with the cauliflower. The preperation in my opinion did not challenge me as an aspiring chef however, I must confess I did shed a tear whilst finely chopping the onions. I did feel that having a glass of Chardonnay most deffinatly aided the dish, and was complemented nicely with just a few poppadums and some mango chutney, homemade of course. All in all i believe that the dish was a success and I am confident that I would cook it again, the prepartion was definatly a doddle, or a 'piece of naan' if u like (did you get that...ye..nice one).
Take care
GDizzle
Blup Blup

zoethompson's picture

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

tomphillips's picture
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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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