Name: Sweet & hot vegetable curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Cuisine: Indian
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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Sweet & hot vegetable curry

Sweet & hot vegetable curry

Cathryn Evans

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Serves 6

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 4.7 out of 5.16 ratingsRate

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

Vegetarian

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A star rating of 4.2 out of 5.126 ratings

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal142
fat6g
saturates0g
carbs16g
sugars8g
fibre4g
protein8g
salt1.01g

low

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.

Recipe from Good Food magazine, May 2006

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A star rating of 4.7 out of 5.16 ratings

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