- 1 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 3 tbsp Vindaloo curry paste (we liked Patak's Vindaloo with tamarind paste)
- 1 tbsp soft brown sugar
- juice ½ lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 2 courgettes, thickly sliced
The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…
- 300g cauliflower florets (about ½ a head)
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
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
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.
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.