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Sweet & hot vegetable curry

Sweet & hot vegetable curry

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A star rating of 4.5 out of 5.14 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal142
fat6g
saturates0g
carbs16g
sugars8g
fibre4g
protein8g
low insalt1.01g
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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

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, May 2006

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A star rating of 4.5 out of 5.14 ratings
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